Cottage Cheese Casserole with Raspberries

Ingredients

2 eggs

50 g sugar

200 g cottage cheese

20 g starch

1 tsp lemon zest

100 g raspberries

If the raspberries are frozen, defrost them first. You can use cottage cheese of any fat content. If you have coarse cottage cheese, strain it through a fine colander first.

Whisk the eggs and sugar for a couple of minutes. Add the cottage cheese, starch, and lemon zest, and beat until smooth. Pour into a greased baking dish. Fill the dish no more than 2/3 full.

Drain the defrosted raspberries. Spread the berries evenly over the surface. Preheat the oven to 180°C. Bake for about 40 minutes. Cool the finished cottage cheese casserole completely.

Enjoy!