Baked Cottage Cheese with Pomegranate
This baked cottage cheese with pomegranate is one of those simple recipes that feels a bit special without much effort. It’s naturally high in protein, lightly sweet and has a lovely soft, almost cheesecake-like texture once baked.
Serve it warm for breakfast or brunch or if you let it cool, it turns into a delicate, lightly set dessert which you can enjoy with a spoonful of Greek yogurt and a drizzle of honey.
You can easily adapt the recipe too — use ground almonds for a richer, higher-protein version, or polenta or oats for a more wholesome, fibre-rich bake. It’s a flexible, feel-good dish that you can make any time of year.
Ingredients
Method
- Cut the pomegranate in half and tap out the seeds into a bowl, catching any juice as you go. Set aside.
- In a mixing bowl, combine the cottage cheese, Greek yogurt, egg, honey, vanilla extract, pomegranate juice and chia seeds. Mix well, then leave to rest for about 10 minutes so the chia seeds can soften slightly.
- Stir in the polenta, ground almonds or oats, followed by the chopped dates and half of the pomegranate seeds. Let the mixture sit for another 5 minutes. If it feels too thick, loosen it with a little extra yogurt.
- Transfer the mixture to a lightly greased, shallow ovenproof dish, or divide between two small silicone moulds if using an air fryer.
- Bake in a preheated oven at 180°C (or in an air fryer) for about 15 minutes, until set and lightly golden on top.
- Remove from the oven and let it cool slightly.
- Serve warm or at room temperature, topped with the remaining pomegranate seeds and an extra drizzle of honey. Add a spoonful of Greek yogurt if you like.