Description
A light and fluffy cloud bread made with cottage cheese and fresh blueberries, perfect for breakfast or a snack.
Ingredients
- 3 large eggs, separated
- ½ cup full-fat cottage cheese, drained well and blended until smooth
- 1 tablespoon cornstarch
- ¼ teaspoon cream of tartar
- 1 tablespoon powdered sweetener (optional)
- ½ teaspoon vanilla extract (optional)
- ½ teaspoon lemon zest (optional)
- ½ cup fresh blueberries
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Separate the egg yolks from the whites into two bowls.
- Blend the cottage cheese until smooth and mix it with the egg yolks, cornstarch, vanilla extract, lemon zest, and optional powdered sweetener.
- In another bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the cottage cheese mixture.
- Carefully fold in the blueberries.
- Spoon the batter onto the baking sheet in small mounds.
- Bake for 25-30 minutes or until golden and firm.
- Let cool before serving.
Notes
For added sweetness, consider a light dusting of powdered sweetener before serving. Pairs well with yogurt or fresh fruit.
