8 small slices or 4 larger servings | Oven 350°F | Prep 10 minutes | Bake 35–45 minutes | Chill at least 3 hours
Estimated nutrition per small slice: 85 calories | Protein 8 g | Carbs 8 g | Fat 2.5 g
Estimated nutrition per larger serving: 170 calories | Protein 16 g | Carbs 16 g | Fat 5 g
Ingredients
1 cup 2% cottage cheese
1 cup plain 2% Greek yogurt
2 large eggs
2 tablespoons sugar-free maple-flavored syrup
1/4 cup cornstarch
1 cup fresh berries, such as 1/2 cup raspberries and 1/2 cup blackberries
1 teaspoon vanilla extract
Optional: 1/2 teaspoon finely grated lemon zest
Directions
Preheat oven to 350°F. Line an 8 1/2 × 4 1/2-inch loaf pan with parchment, leaving an overhang. Lightly grease exposed pan.
Blend cottage cheese, yogurt, eggs, syrup, cornstarch, and vanilla until completely smooth. Add zest if using.
Fold in washed, well-dried berries. Pour into the pan and smooth the top.
Bake 35–45 minutes, until edges are set and the center has a gentle jiggle without looking liquid.
Cool, then chill at least 3 hours, preferably overnight.
Lift out with parchment. Cut into 8 small slices or 4 larger servings and serve cold.
Kitchen notes
Estimates use Good Culture 2% cottage cheese, FAGE Total 2% plain yogurt, mixed raspberries and blackberries, and low-calorie syrup. Brands and portions change the totals.