Ingredients:
• 1 cup cottage cheese
• 2 large eggs
• 1/3 cup honey
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup shredded coconut
• 1 cup diced strawberries
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Methods:
Heat oven to 350 F and line a small sheet pan or 9 x 13 inch pan with parchment paper.
Blend the cottage cheese, eggs, honey, melted butter, vanilla, lemon zest, and lemon juice until smooth and creamy.
In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
Stir the wet mixture into the dry ingredients just until a soft batter forms, then fold in the shredded coconut and most of the strawberries.
Spread the batter into the pan and smooth the top gently. Scatter the remaining strawberries over the surface for a bright pretty finish.
Bake for 24 to 30 minutes until lightly golden and set in the center.
Cool before slicing into squares. The crumb stays soft and springy with juicy strawberry pockets and a cozy coconut cream finish.
Nutrition: 184 kcal | 6 g protein | 23 g carbs | 7 g fat
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