High-Protein Triple Berry Bake
The photo appears to be a creamy, custard-like triple berry protein bake rather than a traditional cake. The closest style uses Greek yogurt, eggs, protein powder, and berries, producing a soft center with browned edges and juicy berries. Some versions also use cottage cheese for an even higher-protein, creamier result.
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lillyrecipes
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Below is a full, reliable version designed to look and feel close to the photo.
Yield & timing
Servings: 6
Prep: 10–15 minutes
Bake: 35–45 minutes
Oven: 350°F / 175°C
Pan: 8 × 8-inch baking dish
Ingredients
Creamy protein base
1½ cups (about 340 g) cottage cheese, preferably 2% or full-fat
1 cup (225–250 g) plain Greek yogurt
3 large eggs
¼ cup (25–30 g) vanilla protein powder
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon baking powder
¼ teaspoon salt
Triple berries
Use approximately 3 cups total:
1 cup raspberries
1 cup blueberries
1 cup blackberries
Fresh or frozen both work. Frozen berries can release more liquid, so don’t overload the batter.
Optional topping
Extra raspberries
Extra blueberries
Extra blackberries
1–2 teaspoons honey
Fresh mint
1–2 tablespoons chopped almonds or walnuts
The cottage-cheese/Greek-yogurt combination is particularly useful for producing the creamy, custard-like texture associated with this style of protein bake.
P
Protein Prepper
+1
Full Step-by-Step Method
1. Prepare the oven
Preheat your oven to:
350°F (175°C).
Lightly grease an 8 × 8-inch baking dish.
For easier removal, you can place a piece of parchment across the bottom and leave some overhang on two sides.
2. Make the smooth protein mixture
Place the following into a blender or food processor:
Cottage cheese
Greek yogurt
Eggs
Protein powder
Honey/maple syrup
Vanilla
Lemon zest
Lemon juice
Baking powder
Salt
Blend for approximately 30–60 seconds, until completely smooth.
This step is important.
If you simply stir cottage cheese into the mixture, you will have visible curds. Blending produces the smooth, creamy appearance shown in the photograph.
A published cottage-cheese version also blends the cottage cheese and Greek yogurt before adding the eggs and remaining ingredients.
L
lillyrecipes
3. Taste the mixture
Before adding the berries, taste a tiny amount.
If you prefer it sweeter, add:
1 additional tablespoon honey, or
1–2 tablespoons maple syrup.
Remember that the berries will add considerable sweetness once baked.
4. Prepare the berries
If using fresh berries, simply wash and dry them thoroughly.
If using frozen berries, you can use them directly from frozen, although some versions recommend thawing and draining them to reduce excess liquid.
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lillyrecipes
+1
For the prettiest result:
Mix about 2 cups berries into/under the batter.
Reserve about 1 cup for the top.
5. Assemble
Pour approximately half of the creamy mixture into the prepared dish.
Scatter some berries over it.
Pour the remaining mixture over the berries.
Arrange the remaining berries on top.
Don’t completely submerge the berries—the exposed fruit creates the beautiful red, purple and blue baked-berry appearance seen in the photo.
6. Optional nut topping
If you want some crunch, sprinkle over:
1–2 tablespoons chopped almonds, or
1–2 tablespoons chopped walnuts.
For the appearance in your photo, however, I’d leave most of the surface nut-free and let the berries remain the focus.
7. Bake
Place the dish in the center of the oven.
Bake for approximately:
35–45 minutes at 350°F / 175°C.
Start checking around 35 minutes.
You’re looking for:
Golden-brown edges
Lightly browned exposed berries
A set surface
A center that is just slightly jiggly
Don’t wait until the center is completely firm in the oven.
It will continue setting as it cools.
Recipes for this style generally use about 35–40 minutes at 350°F, with a slightly jiggly center indicating doneness.
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lillyrecipes
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8. Rest before serving
Remove from the oven.
Let it rest for 10–15 minutes.
This is important because the protein and egg structure continues to firm as the bake cools.
For a softer, pudding-like dessert, serve it warm.
For cleaner slices, allow it to cool further.
Serving Ideas
Warm breakfast
Serve with:
Greek yogurt
Fresh berries
Small drizzle of honey
Cinnamon
Dessert version
Add:
Vanilla Greek yogurt
Light whipped cream
Fresh berries
Dusting of powdered sugar
Small drizzle of melted dark chocolate
Extra-protein version
Serve with an additional ½ cup Greek yogurt on the side.
Protein & Nutrition
Nutrition varies substantially according to the cottage cheese, yogurt and protein powder brands.
Using the ingredients above and dividing into 6 portions, you’ll get approximately:
Per serving Approx.
Calories 220–270
Protein 20–25 g
Carbohydrates 18–25 g
Fat 6–9 g
Fiber 3–5 g
Sugar 10–16 g
This is an estimate rather than a laboratory analysis.
For comparison, a published cottage-cheese/Greek-yogurt version lists approximately 18 g protein per serving, while other versions using protein powder and Greek yogurt are around 10 g per serving depending on their formulation.
L
lillyrecipes
+1
Full Nut & Allergen Information
The basic recipe contains:
Dairy: cottage cheese and Greek yogurt
Eggs
Protein powder: depends on brand
No tree nuts
No peanuts
No wheat/gluten ingredients in the basic formulation
If adding almonds or walnuts
Then it contains tree nuts.
If using almond milk
It contains almonds.
If using peanut butter
It contains peanuts.
Protein powder warning
Protein powders vary considerably. Some contain:
Milk
Whey
Soy
Egg
Gluten-containing flavorings
Tree-nut ingredients
Always check the specific package if you’re cooking for someone with an allergy.
Gluten-free
The base recipe can be gluten-free, but verify the protein powder is certified gluten-free if that matters for medical/allergy reasons.
Recipe Q&A
Can I make it without protein powder?
Yes.
Simply omit the ¼ cup protein powder.
For a little more structure, add 2 tablespoons almond flour or 2 tablespoons oat flour.
If using almond flour, the recipe is no longer nut-free.
Can I use whey protein?
Yes.
Vanilla whey protein works particularly well.
It tends to produce a creamy, slightly cheesecake-like texture.
Can I use plant protein?
Yes, but the texture can be somewhat denser.
Pea or pea/rice blends work, but different brands absorb liquid differently.
If the mixture becomes extremely thick after blending, add 1–3 tablespoons milk.
Can I use only Greek yogurt instead of cottage cheese?
Yes.
Use approximately:
2½ cups Greek yogurt total.
However, cottage cheese contributes additional protein and gives the finished bake a particularly creamy texture.
Can I use cream cheese?
Yes, but it will be richer and less like a high-protein breakfast.
Replace approximately ½ cup cottage cheese with cream cheese for a cheesecake-style version.
Can I use frozen berries?
Absolutely.
Frozen berries are convenient and commonly used in these recipes. Some recipes recommend adding them without thawing, while others recommend thawing and draining to prevent excess liquid.
P
Protein Prepper
+1
For this particular recipe, I recommend:
Fresh → best appearance.
Frozen → easiest and economical.
Why is my bake watery?
The most common causes are:
Very juicy frozen berries
Too much yogurt
Underbaking
Cutting it immediately after removing it from the oven
Let it rest at least 10–15 minutes.
If using frozen berries, drain excess liquid before adding them.
Why did my bake crack?
Usually because it was baked too long or at too high a temperature.
A few cracks aren’t a problem—the berries and toppings will hide them.
Why is the center still soft?
A slight jiggle is desirable.
If it looks genuinely liquid rather than softly set, return it to the oven for another 5–10 minutes.
Remember that it continues cooking from residual heat after removal.
Can I make it sweeter?
Yes.
Increase the honey/maple syrup to:
¼ cup (60 ml).
For a dessert-level sweetness, you can go slightly higher, depending on the sweetness of your protein powder.
Can I make it sugar-free?
Use a suitable zero-sugar sweetener in place of honey/maple syrup.
Keep in mind that the berries naturally contain sugar.
Can I make it dairy-free?
Yes, but it requires substitutions.
Use:
Dairy-free Greek-style yogurt
Dairy-free cottage-cheese alternative if available
Plant-based protein powder
Dairy-free milk if needed
The texture will depend heavily on the products used.
Can I make it keto?
The oats-free cottage-cheese version is substantially lower in carbohydrates than versions based on oats or bread, but berries and sweeteners still contribute carbohydrates.
For a lower-carb version:
Use full-fat Greek yogurt
Use a low-carb sweetener
Use raspberries/blackberries more heavily
Reduce blueberries
Choose a low-carb protein powder
Can I use strawberries?
Definitely.
For a true triple berry bake, use:
1 cup strawberries
1 cup blueberries
1 cup raspberries
Or use:
1 cup blueberries
1 cup raspberries
1 cup blackberries
The photograph appears particularly close to the blueberry + raspberry + blackberry combination.
Can I add lemon?
Yes, highly recommended.
Lemon zest makes the berries taste brighter without making the finished bake taste strongly lemony.
Use:
1 teaspoon zest + 1 tablespoon lemon juice.
Can I add cinnamon?
Yes.
Add ½ teaspoon cinnamon for a warmer breakfast flavor. Versions using oats commonly use cinnamon, vanilla and salt alongside the berries.
M
My Delish Diaries
+1
Can I add chocolate?
Yes.
Try:
¼ cup mini dark-chocolate chips
White chocolate chips
Dark chocolate shavings
Dark chocolate + raspberries is especially good.
Can I add nuts?
Yes.
Best choices:
Almonds
Walnuts
Pecans
Hazelnuts
Add 2–3 tablespoons chopped nuts over the top before baking.
Several published versions specifically use almonds or walnuts as an optional topping.
P
Protein Prepper
+1
How do I get the browned top shown in the picture?
Bake uncovered at 350°F / 175°C.
For additional browning, after the bake is fully set, move it to a higher oven rack for the final 2–3 minutes.
Watch it carefully because berries can burn quickly.
How long does it keep?
Cover and refrigerate.
For best quality, eat within approximately 4 days. Similar published versions recommend refrigeration for 4–5 days.
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Daily Taste Bites
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Can I freeze it?
Yes.
Cut into individual portions and freeze in airtight containers.
For best quality, use within about 2 months. Thaw overnight in the refrigerator and gently reheat if desired.
C
COOKING WITH RAMSAY
+1
Best Version for the Exact Photo
If I were making the pictured dessert, I’d use:
1½ cups cottage cheese + 1 cup Greek yogurt + 3 eggs + ¼ cup vanilla protein powder + 2 tbsp honey + vanilla + lemon zest + 3 cups mixed raspberries/blueberries/blackberries.
Blend the creamy base until completely silky, arrange plenty of berries across the top, and bake at 350°F / 175°C for about 40 minutes.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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