Here’s a recipe for a Blueberry Fluffy Cottage Cheese Cloud Bread – a high-protein, low-carb, and delightfully airy treat that’s great for snacking or breakfast. This version incorporates blueberries and cottage cheese for a fruity, creamy, and lightly tangy twist.
🫐 Blueberry Fluffy Cottage Cheese Cloud Bread
⭐ Highlights:
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High-protein, low-carb
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Gluten-free
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Naturally sweetened (optional)
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Super fluffy, soft texture
📝 Ingredients (Makes 6–8 pieces)
Dry Ingredients:
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1 tablespoon cornstarch (for structure)
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Pinch of salt
Wet Ingredients:
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3 large eggs, separated
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½ cup (120g) full-fat cottage cheese (smooth or blended)
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1 tablespoon honey or maple syrup (optional, for sweetness)
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¼ teaspoon vanilla extract (optional, enhances flavor)
Add-ins:
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⅓ cup fresh or frozen blueberries (cut in half if large)
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½ teaspoon lemon zest (optional, brightens the flavor)
🔧 Tools Needed:
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Hand mixer or stand mixer
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Mixing bowls
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Baking tray
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Parchment paper or silicone baking mat
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Sifter or fine mesh strainer (optional for cornstarch)
🍳 Instructions
1. Prep Oven & Tray
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Preheat oven to 300°F (150°C).
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Line a baking tray with parchment paper or a non-stick baking mat.
2. Separate the Eggs
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Carefully separate the egg whites and yolks into two clean bowls.
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Ensure no yolk gets into the whites or they won’t whip properly.
3. Whip the Egg Whites
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Using a hand mixer, beat the egg whites with a pinch of salt until soft peaks form.
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Gradually add the cornstarch and continue beating until stiff peaks form (glossy and holds its shape).
4. Blend the Cottage Cheese Mixture
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In the bowl with egg yolks, add:
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Cottage cheese (blend first if it’s lumpy)
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Honey or maple syrup (if using)
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Vanilla extract
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Lemon zest (if using)
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Mix until smooth and creamy.
5. Combine Wet and Whipped Ingredients
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Gently fold the cottage cheese mixture into the whipped egg whites using a spatula.
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Fold in 2 batches, being careful not to deflate the egg whites.
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Once combined, gently fold in the blueberries.
6. Shape the Cloud Breads
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Use a large spoon or ice cream scoop to dollop mounds of the mixture onto the baking tray.
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Shape into rounded clouds, about 4–5 inches wide.
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Leave space between each one.
7. Bake
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Bake for 25–30 minutes, or until golden brown and set.
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The cloud breads should feel light and spongy.
8. Cool Down
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Let cool for 5–10 minutes on the tray before removing.
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They will deflate slightly – normal!
🍽️ Serving Ideas
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Drizzle with a little honey or Greek yogurt
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Serve with extra blueberries or a smear of almond butter
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Use as a soft sandwich “bun” for breakfast or dessert
🧊 Storage Tips
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Store in an airtight container in the fridge for up to 3 days
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Reheat gently in a toaster oven or microwave for 10–15 seconds
🧑🍳 Pro Tips
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Don’t overfold the mixture – keep the air in the egg whites.
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Blending the cottage cheese makes for a smoother texture.
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Frozen blueberries work too – just thaw and pat dry first to avoid excess moisture.