Fluffy Blueberry Cottage Cheese Cloud Bread
Make light and airy Blueberry Cottage Cheese Cloud Bread! This high-protein, low-carb friendly recipe uses whipped egg whites, cottage cheese, and blueberries for a unique treat.
Ingredients
(Based on 1x column, makes 6-8 rounds)
- ▢ 3 large eggs, separated (whites and yolks in different bowls)
- ▢ 3 tablespoons cottage cheese (smooth or blended)
- ▢ 1/4 teaspoon cream of tartar
- ▢ 1 tablespoon honey or maple syrup (optional)
- ▢ 1/2 teaspoon vanilla extract
- ▢ 1/4 cup fresh or frozen blueberries
Instructions
1. Prepare Oven and Baking Sheet:
- Preheat your oven to 300°F (150°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
2. Whip the Egg Whites:
- Ensure your large mixing bowl and mixer attachments (whisk preferably) are completely clean and free of any grease.
- Place the egg whites in the large bowl. Add the cream of tartar.
- Beat the egg whites with the electric mixer on medium-high speed until stiff, glossy peaks form. This means when you lift the beaters, the peak holds its shape and doesn’t flop over. Be careful not to overbeat until dry.
3. Mix the Yolk Mixture:
- In a separate medium bowl, whisk together the egg yolks, the smooth/blended cottage cheese, the optional honey or maple syrup, and the vanilla extract until well combined and smooth.
4. Combine the Mixtures (Folding):
- Add about one-third of the whipped egg whites to the yolk mixture. Gently fold it in using a rubber spatula to lighten the yolk base.
- Carefully scrape the lightened yolk mixture onto the remaining stiffly beaten egg whites in the large bowl.
- Gently fold the mixtures together using large, deliberate scooping motions (cut down the middle, scrape across the bottom, fold up and over, rotate bowl). Continue folding only until no large streaks of white remain. It’s crucial to be gentle and quick to maintain as much air volume as possible. Do not stir!
5. Fold in Blueberries:
- Gently fold in the fresh or frozen blueberries, using just a few folding motions until they are distributed. Be careful not to crush the berries or overmix.
6. Portion the Batter:
- Spoon the airy mixture onto the prepared baking sheet, creating 6 to 8 separate mounds.
- Use the back of the spoon or a small offset spatula to gently shape them into rounds about 1/2-inch thick.
7. Bake:
- Place the baking sheet in the preheated oven.
- Bake for 25–30 minutes, or until the cloud bread rounds are golden brown, puffed, and feel set to the touch.
8. Cool:
- Remove the baking sheet from the oven.
- Let the cloud bread cool on the baking sheet for a few minutes to firm up slightly.
- Carefully transfer them to a wire rack to cool completely. They may deflate slightly upon cooling, which is normal.