Fluffy Blueberry Cloud Bread
Whipped egg whites and creamy cottage cheese come together in these cloud-like rounds, delicately sweetened and studded with juicy blueberries. A simple, wholesome bake that feels indulgent—without the guilt.
Ingredients
- 3 large eggs separated
- ½ cup full-fat cottage cheese drained well and blended until smooth
- 1 tablespoon cornstarch for structure and texture
- ¼ teaspoon cream of tartar helps stabilize egg whites
- 1 tablespoon powdered sweetener optional, for mild sweetness
- ½ teaspoon vanilla extract optional
- ½ teaspoon lemon zest optional
- ½ cup fresh blueberries
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Drain excess liquid from cottage cheese and blend until smooth.
- In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
- In another bowl, mix yolks with blended cottage cheese, cornstarch, sweetener, vanilla, and lemon zest.
- Gently fold yolk mixture into whipped egg whites.
- See full steps with tips & photos → https://wimpysdiner.net/fluffy-blueberry-cloud-bread/
Notes
Make sure your cottage cheese is well-drained to avoid excess moisture.
Use a gentle folding motion to keep the batter light and airy.
Swap blueberries for raspberries or blackberries for variety.