Print

Raspberry Pistachio Cottage Cheese Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Raspberry Pistachio Cottage Cheese Bars are creamy, lightly sweet, and packed with protein-rich cottage cheese, tart raspberries, and crunchy pistachios. With a nutty crust and vibrant raspberry swirl, they make a wholesome dessert, breakfast, or snack.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 38-43 minutes
  • Total Time: 4 hours
  • Yield: 9 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

  • 2 cups low-fat cottage cheese
  • 2 large eggs
  • 1/2 cup vanilla protein powder
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup fresh raspberries
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup
  • 1/2 cup shelled pistachios, finely crushed
  • 1/4 cup rolled oats, blended into flour
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup
  • 1/4 cup pistachios, roughly chopped
  • 1/2 teaspoon flaky sea salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a bowl, combine the crushed pistachios, oat flour, melted coconut oil, and maple syrup until the mixture resembles damp sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan.
  4. Bake the crust for 8 minutes until lightly golden and fragrant.
  5. In a blender, combine the cottage cheese, eggs, vanilla protein powder, honey, vanilla extract, and almond extract.
  6. Blend until completely smooth and creamy with no visible curds.
  7. In a small bowl, mash the raspberries with lemon juice and maple syrup until slightly jam-like.
  8. Pour the cottage cheese filling over the warm crust and spread evenly.
  9. Drop spoonfuls of the raspberry mixture over the filling and swirl gently with a toothpick or knife.
  10. Sprinkle the chopped pistachios and flaky sea salt over the top.
  11. Bake for 30 to 35 minutes until the edges are set and the center still jiggles slightly.
  12. Allow the bars to cool completely at room temperature.
  13. Refrigerate for at least 3 hours before slicing into bars.

Notes

  • Full-fat cottage cheese creates a richer and creamier texture.
  • Use frozen raspberries only after thawing and draining excess moisture.
  • Certified gluten-free oats can make this recipe gluten-free.
  • Greek yogurt can replace part of the cottage cheese for added tanginess.
  • Add chia seeds to the raspberry swirl for a thicker consistency.
  • Drizzle melted dark chocolate over chilled bars for extra richness.
  • Store refrigerated for up to 5 days.
  • Freeze individual bars for up to 2 months and thaw overnight before serving.

Nutrition

Find it online: https://savorymomskitchen.com/raspberry-pistachio-cottage-cheese-bars/