High Protein Blueberry Cloud Bread with Cottage Cheese
Soft, fluffy, and lightly sweet, this High Protein Blueberry Cloud Bread with Cottage Cheese makes an easy breakfast or snack.
Equipment
- Mixing bowls
- Electric mixer
- Blender or food processor
- Baking sheet
- Parchment paper
Ingredients
- 3 large eggs separated
- 1/2 cup cottage cheese blended smooth
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest optional
- 1 tablespoon honey or maple syrup optional
- 1 tablespoon cornstarch or arrowroot powder
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
Instructions
- Preheat the oven to 325 F and line a baking sheet with parchment paper.
- Blend the cottage cheese until smooth, then separate the eggs and place the whites in a clean bowl.
- Whisk the egg whites with cream of tartar until stiff peaks form.
- Mix the egg yolks with the blended cottage cheese, vanilla, lemon zest, honey, cornstarch, and salt until creamy.
- Gently fold the whipped whites into the yolk mixture in batches to keep the batter airy.
- Fold in the blueberries carefully, then spoon the batter into small mounds on the prepared tray.
- Bake until lightly golden and set, then cool briefly before serving.
Notes
- Best enjoyed fresh for the fluffiest texture.
- Use dry blueberries to avoid excess moisture.
- Rewarm gently in a low oven before serving leftovers.