Desserts

Raspberry Cottage Cheese Cake

Name: Raspberry Cottage Cheese Cake
Yield: 1
Ingredients: 1.33 oz (37.8 g) prepared carrot-cake layer; 1.84 oz (52.2 g) low-fat farmer cheese or dry-curd cottage cheese (0–1%); 0.99 oz (28 g) plain low-fat yogurt (about 1–2%); 0.07 oz (2 g) erythritol-stevia baking sweetener; 1.31 oz (37.2 g) raspberries

Ingredients, directions, and nutrition — adapted for your kitchen.

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Raspberry Cottage Cheese Cake — AI-generated serving illustration. About the images

Ingredients & directions

Servings

Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.

Ingredients

prepared carrot-cake layer1.33 oz (37.8 g)
low-fat farmer cheese or dry-curd cottage cheese (0–1%)Cream1.84 oz (52.2 g)
plain low-fat yogurt (about 1–2%)Cream0.99 oz (28 g)
erythritol-stevia baking sweetenerCream0.07 oz (2 g)
raspberriesCream1.31 oz (37.2 g)

Directions

Blend the farmer cheese, yogurt, and sweetener until smooth.
Gently fold in the raspberries.
Use fresh or frozen raspberries.
Place the cake layer in a pan and spread the cheese mixture over it.
Refrigerate for 1–2 hours, until set.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.

Nutrition per original serving

175kcal

12.9 gProtein

3.7 gFat

22.6 gCarbs

Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.

This recipe is provided for personal use.

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