This poppy seed cottage cheese bake is a high-protein dessert that tastes like a creamy cheesecake’s lighter cousin. Cottage cheese, a touch of semolina, and nutty poppy seeds bake into a golden, custardy slice that is naturally sweet with no added sugar. It is lovely warm from the oven or chilled — perfect for breakfast, a snack, or a guilt-free dessert.
Ingredients
- 540 g (about 2 1/3 cups) cottage cheese (3 blocks of about 180 g each)
- 1 egg
- 30 g (3 tbsp) semolina
- 15 g (1 1/2 tbsp) poppy seeds
- 5-10 g sugar substitute
Instructions
- Mix the cottage cheese with the egg, sugar substitute, semolina, and poppy seeds until well combined.
- Transfer the mixture to a baking dish and bake in the oven for 35-40 minutes.
- Let it cool completely before removing from the dish and slicing.
Tips
- Use dry, well-drained cottage cheese for the creamiest texture — excess liquid makes the bake soggy. If you love cottage cheese desserts, try our Semolina Cottage Cheese Casserole next.
- Let it cool completely before slicing so the custard sets properly. The USDA offers helpful guidance on safely handling egg-based bakes.
- For a hand-held take on the same flavors, try our Protein Cottage Cheese Sochniki or Cottage Cheese Buns with Poppy Seed.
Nutrition (per 100 g): 114 kcal, protein 7.7 g, fat 7 g, carbs 5.1 g.