Blueberry Fluffy Cottage Cheese Cloud Bread
Light, airy gluten-free bread with juicy blueberries and protein-packed cottage cheese - ready in just 40 minutes!
Ingredients
Wet Ingredients:
- 3 large eggs separated
- 3 tbsp cottage cheese 45g
- 1 tbsp honey or maple syrup 15ml, optional
- ½ tsp vanilla extract 2.5ml
Dry Ingredients:
- ¼ tsp cream of tartar 1.25ml
Mix-ins:
- ¼ cup fresh or frozen blueberries 40g
Instructions
Preparation:
- Preheat oven to 300°F (150°C)
- Line baking sheet with parchment paper
Meringue Base:
- In clean bowl, beat egg whites and cream of tartar until stiff peaks form (3-4 minutes)
Yolk Mixture:
- Whisk yolks, cottage cheese, honey (if using), and vanilla until smooth
Combining:
- Gently fold yolk mixture into egg whites using spatula
- Carefully fold in blueberries
Baking:
- Spoon into 6 mounds on prepared sheet
- Bake 25-30 minutes until golden
Finishing:
- Cool 5 minutes on sheet before transferring
Notes
- For savory version: omit honey, add herbs
- Storage: Keep refrigerated up to 2 days
- Freezing not recommended