This fluffy cottage cheese souffle casserole is light, airy, and delicately sweet: a silky baked custard that puffs up golden in the oven and settles into a soft, spoonable dessert. Topped with fresh raspberries, it tastes like a treat but stays high in protein and wonderfully light. For more cottage cheese baking, try Carrot and Cottage Cheese Casserole, and for another cheesy bake, try Simple Cheese Quiche.
Ingredients
- 500 g (2 cups) cottage cheese (2%)
- 200 g (3/4 cup) sour cream (10%)
- 3 eggs
- 50 g (1/4 cup) semolina
- Sweetener to taste
- 1/2 tsp baking soda
- Pinch of salt
- Fresh raspberries for serving
Instructions
- Blend all ingredients with an immersion blender until silky. Rest the batter 15 minutes.
- Pour into molds and bake at 180°C (350°F) for 20 minutes.
- Serve the souffle topped with fresh raspberries.
Tips
- Blend until completely silky, with no lumps, so the souffle rises evenly and stays light.
- Let the batter rest for the full 15 minutes so the semolina hydrates and the texture turns tender, not grainy.
- Serve straight from the oven for the tallest souffle, and find more baking ideas on Serious Eats.
Nutrition (per 100 g): 135 kcal | Protein 9 g | Fat 5 g | Carbs 12 g