Cottage Cheese Blueberry Cloud Bread
A light and fluffy bread made with cottage cheese and blueberries, perfect for snacks or breakfast!
Ingredients
Base Ingredients
- 1 cup cottage cheese full-fat for richness, or low-fat if preferred
- 4 large eggs separated
Leavening & Flavor
- 1/2 teaspoon baking powder
- 1 pinch salt
- to taste Sweetener (honey, maple, or a granulated sweetener) optional
Add-in
- 1/2 cup blueberries fresh or thawed if frozen — don’t overmix
Instructions
Preparation
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment.
- Blend the cottage cheese until mostly smooth, removing large curds.
- Separate eggs and mix the yolks into the blended cottage cheese along with baking powder, salt, and sweetener (if using).
Mixing
- Whip egg whites in a clean, dry bowl until stiff peaks form.
- Fold whipped egg whites gently into the cottage cheese mixture in two or three additions.
- Carefully fold in blueberries.
Baking
- Spoon mixture onto the prepared sheet in 6-8 mounds.
- Bake for 25-30 minutes until tops are pale golden and they feel set.
- Cool for 5-10 minutes on the sheet.
Notes
Store in an airtight container for up to 3 days. Freezer-friendly: flash-freeze on a tray and transfer to a bag for up to 1 month. Reheat in the microwave or oven.