Blueberry Fluffy Cottage Cheese Cloud Bread (Print Version)

# Ingredients:

→ Base Ingredients

01 - 3 large eggs, separated
02 - 1/2 cup cottage cheese, blended until smooth
03 - 1/4 teaspoon cream of tartar
04 - 1/2 teaspoon salt

→ Optional Ingredients

05 - 1 tablespoon cornstarch or arrowroot powder
06 - 1 teaspoon honey or a pinch of sweetener

→ Fruit

07 - 1/4 cup fresh or frozen blueberries, chopped if large

# Instructions:

01 - Set to 300°F (150°C) and line a baking sheet with parchment paper.
02 - In a large bowl, beat the egg whites with cream of tartar until stiff peaks form.
03 - In another bowl, combine the egg yolks, blended cottage cheese, salt, and optional honey or sweetener.
04 - If using, gently fold cornstarch into the yolk mixture until smooth.
05 - Carefully incorporate the beaten egg whites, ensuring the mixture stays airy.
06 - Gently fold in blueberries, distributing evenly.
07 - Spoon small mounds onto the baking sheet and bake for 25-30 minutes, or until golden brown.
08 - Let the cloud bread cool slightly before serving.

# Notes:

01 - Can be made keto-friendly by omitting cornstarch and honey
02 - Store in airtight container in fridge for up to 3 days
03 - Can be frozen for up to a month
04 - Reheat at 250°F to restore fluffiness

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