Ingredients:

  • 2 cups (450g) low-fat cottage cheese
  • 2 large (100g) eggs
  • 3 tbsp (45ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) cinnamon
  • 1/4 cup (30g) oat flour
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 cup (150g) frozen blueberries
  • 1 tsp (2g) lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C) and thoroughly grease four 6-oz oven-safe ramekins with non-stick cooking spray.
  2. Place cottage cheese, eggs, maple syrup, vanilla extract, cinnamon, oat flour, baking powder, and salt into a high-speed blender or food processor. Process on high until the batter is velvety and no cottage cheese curds remain.
  3. Pour the blended batter into a mixing bowl and gently fold in the frozen blueberries and lemon zest using a spatula until distributed.
  4. Divide the batter evenly among the four greased ramekins and place the ramekins on a baking sheet.
  5. Bake for 25 minutes, or until the tops are puffy and the edges have formed a slight mahogany-colored crust. The center should have a slight jiggle; remove from oven and allow to set as they cool.