Cottage Cheese Protein Lemon Dutch Baby
This delightful breakfast treat offers an impressive presentation with light, refreshing flavor. It is a crowd-pleasing dish perfect for weekend brunch.
Ingredients
For the Dutch Baby
- 4 Large Eggs
- 1/2 cup Full-Fat Cottage Cheese
- 1/3 cup Milk
- 2/3 cup All-Purpose Flour
- 1 tbsp Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Zest
- 3 tbsp Butter
For the Lemon Cream
- 1/2 cup Full-Fat Cottage Cheese
- 1 tbsp Honey
- 1 tsp Lemon Zest
For Serving
- 1 cup Fresh Blueberries
- 1 tbsp Powdered Sugar
- 1 tbsp Fresh Lemon Juice
Equipment
- blender
- cast iron skillet
Instructions
- Place a 10-inch cast iron skillet in the oven and preheat to 425°F. Let the skillet heat for at least 10 minutes once the oven reaches temperature.
- Add the eggs, cottage cheese, milk, flour, sugar, salt, vanilla extract and lemon zest to a blender. Blend for 30 to 45 seconds until completely smooth, then let the batter rest while the skillet heats.
- Carefully remove the hot skillet, add the butter and swirl until melted and foaming.
- Pour the batter into the center of the skillet and return it to the oven right away. Bake for 18 to 20 minutes without opening the door, until dramatically puffed and deep golden at the edges.
- While it bakes, blend the cottage cheese, honey and lemon zest until smooth and creamy.
- Serve immediately, as it will gently fall. Spoon the lemon cream into the center, add blueberries, dust with powdered sugar and finish with a squeeze of lemon juice.
Nutrition
Serving: 1servingCalories: 357kcalCarbohydrates: 35gProtein: 16gFat: 17g