Cottage Cheese Blueberry Cloud Bread
This airy cottage cheese cloud bread combines whipped egg whites and creamy cottage cheese for a protein-packed, grain-free base studded with bursts of fresh blueberries. Perfect for light lunches, br
20
Prep Time
25
Cook Time
45
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Step 2
2. In a medium bowl, whisk blended cottage cheese, egg yolks, cornstarch, vanilla (if using), lemon zest (if using), and sweetener (if using) until smooth.
Step 3
3. In a clean, grease-free bowl, beat egg whites and cream of tartar with an electric mixer until stiff peaks form (about 3-4 minutes).
Step 4
4. Gently fold ⅓ of the whipped egg whites into the cottage cheese mixture to lighten it. Carefully fold in remaining whites until just combined.
Step 5
5. Sprinkle blueberries over the batter and fold 2-3 times to distribute without overmixing.
Step 6
6. Spoon batter into 4 equal mounds on the prepared sheet, shaping into 1-inch-thick rounds.
Step 7
7. Bake 22-25 minutes until golden at the edges and springs back when lightly pressed. Cool 5 minutes before serving.
Chef's Notes
Ensure no yolk contaminates the egg whites for maximum volume.
Fold batter gently with a spatula using a "J" motion to preserve air bubbles.
Pat blueberries thoroughly dry to prevent soggy spots.
Serving Suggestions
Enjoy warm with whipped ricotta and honey, or pair with a crisp green salad for lunch. Ideal for meal prep with protein-rich toppings like smoked salmon.
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More Breakfast Recipes
Cottage Cheese Blueberry Cloud Bread
This airy cottage cheese cloud bread combines whipped egg whites and creamy cottage cheese for a protein-packed, grain-free base studded with bursts of fresh blueberries. Perfect for light lunches, br
Ingredients (8)
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk blended cottage cheese, egg yolks, cornstarch, vanilla (if using), lemon zest (if using), and sweetener (if using) until smooth.
- In a clean, grease-free bowl, beat egg whites and cream of tartar with an electric mixer until stiff peaks form (about 3-4 minutes).
- Gently fold ⅓ of the whipped egg whites into the cottage cheese mixture to lighten it. Carefully fold in remaining whites until just combined.
- Sprinkle blueberries over the batter and fold 2-3 times to distribute without overmixing.
- Spoon batter into 4 equal mounds on the prepared sheet, shaping into 1-inch-thick rounds.
- Bake 22-25 minutes until golden at the edges and springs back when lightly pressed. Cool 5 minutes before serving.
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