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Baked Cottage Cheese with Cranberries and Dates

This baked cottage cheese with cranberries and dates is a simple, nourishing dish that works well as a light breakfast, snack or healthier dessert. It’s a good way to use up festive cupboard leftovers, but it’s just as suitable throughout the colder months when you want something warm and comforting without being heavy. Naturally high in protein, low in fat, and gluten-free, this bake relies on dates and cranberries for gentle sweetness rather than refined sugar. It’s quick to prepare and can be made in the oven or air fryer, making it a handy option for busy days.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 175 g fat-free cottage cheese
  • 1 large egg
  • 3 Tbsp date syrup plus extra to serve (optional)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon or mixed spice optional
  • 3 Tbsp coarse polenta
  • 1 handful dried cranberries
  • 4 dates finely chopped
  • 1 Tbsp pumpkin seeds

Method
 

  1. Place the cottage cheese in a mixing bowl. Add the egg, date syrup, vanilla extract, and cinnamon or mixed spice, if using. Mix until well combined.
  2. Stir in the polenta, followed by the dried cranberries, chopped dates, and pumpkin seeds.
  3. Transfer the mixture to a shallow, lightly greased ovenproof dish, or divide between two small silicone moulds if using an air fryer.
  4. Bake in a preheated oven at 180°C (or in an air fryer) for about 15 minutes, until set and lightly golden on top.
  5. Remove from the oven and allow to cool slightly.
  6. Serve warm or at room temperature, with an extra drizzle of date syrup if desired. It also works well with a spoonful of yoghurt.