Here’s a fluffy, high-protein Blueberry Cottage Cheese Cloud Bread recipe that’s both light and delicious:
Blueberry Fluffy Cottage Cheese Cloud Bread
Ingredients:
• 3 large eggs (separated)
• 1/4 cup cottage cheese (full-fat or low-fat)
• 1 tbsp cornstarch (or arrowroot powder)
• 1/2 tsp vanilla extract (optional)
• 1 tbsp honey or maple syrup (optional, for sweetness)
• 1/3 cup fresh or frozen blueberries (fold in gently)
• Pinch of salt
Instructions:
1. Preheat Oven:
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Whip Egg Whites:
In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. This gives the cloud bread its signature fluffiness.
3. Blend Base:
In another bowl or blender, combine the egg yolks, cottage cheese, cornstarch, vanilla, and honey/maple syrup (if using). Blend until smooth.
4. Combine:
Gently fold the egg white mixture into the blended cottage cheese base. Do this in batches and slowly to maintain the fluffiness.
5. Add Blueberries:
Gently fold in the blueberries last. If using frozen ones, don’t thaw them first (to avoid bleeding too much juice).
6. Shape:
Spoon the mixture onto your prepared baking sheet into 2–3 large round mounds (or one big one, like a loaf).
7. Bake:
Bake for 25–30 minutes, or until golden and puffed. It should have a soft, slightly crisp outside and fluffy inside.
8. Cool Slightly:
Let cool for a few minutes. Serve warm or at room temperature.
Would you like a low-carb/keto variation or a dairy-free option too?