Blueberry Cottage Cheese Cloud Bread (Print version)
Light, airy blueberry cottage cheese cloud bread made with whipped egg whites, creamy cottage cheese, vanilla, and fresh blueberries.
# Ingredients:
For the cloud bread
01 -
3 large eggs, separated
02 -
1/2 cup (115 g) small-curd cottage cheese
03 -
1 tablespoon honey or maple syrup
04 -
1 teaspoon vanilla extract
05 -
2 teaspoons cornstarch or arrowroot starch
06 -
1/4 teaspoon cream of tartar
07 -
1/8 teaspoon fine salt
08 -
1 teaspoon finely grated lemon zest, optional
09 -
1/3 cup (50 g) fresh blueberries, rinsed and dried
# Instructions:
01 -
Heat the oven to 300°F (150°C). Line a large baking sheet with parchment paper and lightly mist it with nonstick spray.
02 -
Add the cottage cheese, egg yolks, honey, vanilla, cornstarch, salt, and lemon zest to a blender. Blend until smooth and creamy.
03 -
Beat the egg whites and cream of tartar in a clean bowl until stiff, glossy peaks form, about 3-4 minutes with an electric mixer.
04 -
Pour the cottage cheese mixture over the whites in two additions. Fold gently with a spatula until mostly combined, keeping as much air in the batter as possible.
05 -
Spoon the batter into 6 round mounds on the prepared pan. Dot the blueberries over the tops and press a few just into the surface.
06 -
Bake for 22-25 minutes, until puffed, lightly golden, and set in the center. Turn off the oven, crack the door, and let the rounds sit for 5 minutes.
07 -
Cool on the pan for 10 minutes before lifting with a thin spatula. Serve warm or at room temperature.
# Good to know:
01 -
Best eaten the day it is baked, after a 10-minute cooling rest.
02 -
Use dry blueberries so the batter stays light.
03 -
The texture is soft and airy, not chewy like regular bread.