Description
Light, pillowy, and subtly sweet, this cottage cheese and blueberry cloud bread is a deliciously protein-rich treat, perfect for brunch or as a snack.
Ingredients
- 1 cup (about 225 g) cottage cheese
- 3 large eggs, separated
- 2 tablespoons honey or maple syrup (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch or arrowroot powder
- ½ teaspoon baking powder
- Pinch of salt
- ½ cup fresh blueberries, plus extra for topping
Instructions
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or lightly grease a shallow baking dish.
- Separate the eggs carefully, ensuring no yolk contacts the whites. Place whites in a clean bowl.
- Add a pinch of salt to the whites and beat until soft peaks form. Sprinkle in baking powder and beat until stiff peaks hold.
- In a blender, blend cottage cheese, egg yolks, honey (if using), vanilla, and cornstarch until smooth.
- Fold one-third of the beaten egg whites into the cottage cheese mixture, then fold in the remaining whites in two additions.
- Carefully fold in the blueberries without crushing them.
- Scoop the batter onto the prepared baking sheet or into the baking dish. Top with additional blueberries.
- Bake for 25–30 minutes until golden and set. Let cool slightly before slicing.
Notes
Can be served warm or chilled. Store in an airtight container in the fridge for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American