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Strawberry and Chia Seed Cottage Cheese Cake

This strawberry and chia seed cottage cheese cake is an easy, gluten-free bake that’s high in protein and calcium and contains no added oil. It’s a good choice for bone-health and lower-carb diets, while the strawberries and chia seeds add flavour, fibre and nutrients. You can serve it warm or chilled for breakfast, as a light dessert or an afternoon treat.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • For the strawberry jam:
  • 1 tsp vanilla extract
  • 1 cup strawberries
  • 2 Tbsp date syrup
  • For the cottage cheese cake:
  • ¾ cup cottage cheese
  • 4 Tbsp Greek yoghurt
  • 1 large egg
  • 1 tsp chia seeds
  • 4 –5 Tbsp oats or 3 Tbsp polenta
  • About 6 strawberries chopped

Method
 

  1. First, make the strawberry jam. Put the strawberries, date syrup and vanilla extract into a small saucepan. Bring to the boil, then reduce the heat and simmer until thickened to a soft, spreadable consistency. It doesn’t need to set like traditional jam. Set aside to cool.
  2. Preheat the oven or air fryer to 180°C. Line a medium baking tin with baking parchment, or prepare two small silicone baking moulds suitable for the air fryer.
  3. In a bowl, mix the cottage cheese, Greek yoghurt, egg and chia seeds until creamy.
  4. Add the oats or polenta and 3 Tbsps of the strawberry jam. Mix well, then gently fold in the chopped strawberries.
  5. Spoon the mixture into the prepared tin or moulds and spread it out evenly.
  6. Bake the large cake for 25–30 minutes, or the smaller cakes for 15–20 minutes, until set and lightly golden.
  7. Leave to cool slightly before serving.
  8. Serve warm or chilled with the remaining strawberry jam and a spoonful of Greek yoghurt.