Fluffy Cottage Cheese Blueberry (Printable)

A light, airy bread with cottage cheese and fresh blueberries offering a delicate sweetness and soft texture.

# Components:

→ Dairy & Eggs

01 - 3 large eggs, separated
02 - 1/2 cup full-fat cottage cheese, drained well and blended until smooth

→ Dry Ingredients

03 - 1 tablespoon cornstarch
04 - 1/4 teaspoon cream of tartar
05 - 1 tablespoon powdered sweetener, optional

→ Flavorings

06 - 1/2 teaspoon vanilla extract, optional
07 - 1/2 teaspoon lemon zest, optional

→ Fruit

08 - 1/2 cup fresh blueberries

# Method:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - Thoroughly drain the cottage cheese and blend until completely smooth using a food processor or immersion blender.
03 - In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form.
04 - In a separate bowl, whisk together the egg yolks, blended cottage cheese, vanilla extract if using, lemon zest if using, powdered sweetener, and cornstarch until well combined.
05 - Gently fold the yolk mixture into the whipped egg whites using a spatula, taking care not to deflate the mixture.
06 - Carefully fold in the blueberries until evenly distributed throughout the batter.
07 - Using a 1/4 cup measuring cup, scoop the batter onto the prepared baking sheet, spacing the rounds about 2 inches apart.
08 - Bake for 25 to 30 minutes, or until golden brown and set.
09 - Let the cloud bread cool for a few minutes before transferring to a wire rack. The texture will firm up as it cools.

# Expert Advice:

01 -
  • You get that cloud-like, slightly crispy-on-the-outside texture that makes you feel like you're eating something from a fancy bakery, except it's packed with protein and barely registers on your carb count.
  • The cottage cheese becomes completely invisible in the final product, so even if you've historically avoided it, this is your chance to sneak serious nutrition into something delicious.
02 -
  • Cottage cheese moisture will absolutely sabotage you if you don't drain it properly, so use a fine-mesh strainer and let it sit for a few minutes before blending.
  • That 300°F temperature isn't a suggestion, it's the key to keeping these light and airy instead of dense and rubbery, so don't be tempted to turn up the heat to speed things along.
03 -
  • Separate your eggs when they're cold, then let the whites come to room temperature before beating them, which helps them reach maximum volume and stability.
  • If you're making these for guests, know that you can scoop the batter onto the baking sheet up to an hour ahead of time and refrigerate it, then just pop it in the oven when you're ready to serve.
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