Cherry and Almond Cottage Cheese Bake

This gluten-free cherry and almond cottage cheese bake is a simple, nourishing recipe that's ideal for breakfast, a post-workout snack or an afternoon treat. It's naturally low in carbohydrates and rich in protein and calcium, making it a satisfying choice for anyone looking to support bone health or increase their protein intake. Ground almonds give the bake a soft, moist texture, while fresh cherries add natural sweetness and bursts of fruit throughout. It's quick to prepare and can be baked in either the oven or the air fryer, making it a handy recipe for busy mornings. Serve it warm straight from the oven or enjoy it chilled with a dollop of Greek yoghurt.

Print Recipe

Prep Time 5

Cook Time 20

Resting Time 4

Total Time 25

Servings: 2 people

Cuisine: Mid&East European

Calories: 1234

Ingredients Method

Ingredients

4 Tbsp curd cheese or cottage cheese
3 Tbsp Greek yoghurt
1 large egg
1 tsp vanilla extract
2 Tbsp date syrup or orange blossom honey
1 Tbsp poppy seeds optional
½ Tbsp ground flaxseed
4 Tbsp ground almonds
About 16 fresh or defrosted cherries halved
Flaked almonds to garnish (optional)

Method

Preheat the oven or air fryer to 180°C.
In a mixing bowl, combine the curd cheese, Greek yoghurt, egg, vanilla extract and date syrup or honey until smooth.
Stir in the ground almonds, ground flaxseed and poppy seeds, if using.
Gently fold in the halved cherries.
Spoon the mixture into a silicone baking dish or divide it between two small silicone moulds.
Sprinkle with flaked almonds, if using.
Bake for 15–20 minutes, or until lightly golden and set in the centre.
Leave to cool for a few minutes before serving.
Enjoy warm or chilled with a dollop of Greek yoghurt.