Description
A light and airy cloud bread made with cottage cheese and fresh blueberries, perfect for breakfast or a nutritious snack.
Ingredients
- 3 large eggs, separated
- 3 tablespoons cottage cheese
- 1 tablespoon granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup fresh blueberries
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Beat the egg yolks, cottage cheese, and vanilla extract together in a large mixing bowl until smooth. Set aside.
- Add egg whites and a pinch of salt to a separate bowl. Using a hand mixer, beat the egg whites on medium speed.
- When the eggs start to foam, add the cream of tartar and increase speed to high, gradually sprinkling in the sugar, until stiff peaks form.
- Fold the whipped egg whites into the yolk mixture gently, using a spatula until just combined.
- Carefully fold in the fresh blueberries until evenly distributed.
- Spoon the batter onto the prepared baking sheet, forming six even mounds, and flatten slightly with the back of a spoon.
- Bake in the preheated oven for 25-30 minutes or until golden brown and firm to the touch.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Ensure mixing bowls and utensils are clean and dry to avoid interference with whipping egg whites. Store leftovers in an airtight container for up to three days.