Ingredients
- 3 large eggs, separated
- ½ cup cottage cheese
- 1 tablespoon honey or maple syrup (optional)
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- 2 tablespoons cornstarch or arrowroot powder
- ½ cup fresh blueberries (or frozen, thawed and patted dry)
- Pinch of salt
- Optional: ½ teaspoon lemon zest
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Separate the eggs into two bowls.
- Blend the cottage cheese, egg yolks, vanilla, honey (if using), cornstarch, salt, and lemon zest until smooth.
- Add the cream of tartar to the egg whites and beat with a mixer until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the cottage cheese mixture in three additions, being careful not to deflate the batter.
- Fold in the blueberries gently.
- Spoon the batter into 6–8 mounds on the prepared baking sheet, leaving space between each.
- Bake for 25–30 minutes, or until the tops are lightly golden and the bread feels set.
- Turn off the oven and leave the cloud bread inside for 5–10 minutes with the door slightly open.
- Cool on a wire rack before serving.
Optional Toppings
- Greek yogurt
- Fresh blueberries
- Honey or maple syrup
- Lemon zest
- Chopped almonds or walnuts
- Cinnamon
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month. Thaw in the refrigerator and reheat gently in a toaster oven or oven.
Tips
- Pat blueberries dry to prevent excess moisture.
- Fold the egg whites gently to keep the bread airy.
- For extra flavor, add a pinch of cinnamon or a few drops of almond extract.
Yield: 6–8 cloud breads
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: About 45 minutes
