Description
Light, slightly sweet and pillowy, this cloud bread combines cottage cheese and blueberries, providing a low-carb, high-protein loaf perfect for brunch or a snack.
Ingredients
- 1 cup (about 225 g) cottage cheese (full fat recommended)
- 3 large eggs, separated
- 2 tablespoons honey or maple syrup (optional; omit for less sweetness)
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch or arrowroot powder
- ½ teaspoon baking powder
- Pinch of salt
- ½ cup fresh blueberries, plus extra for topping
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or lightly grease a shallow baking dish.
- Carefully separate the eggs, making sure no yolk gets into the whites.
- In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the baking powder and continue beating until stiff peaks form.
- In a blender, blend the cottage cheese, egg yolks, honey (if using), vanilla, and cornstarch until very smooth.
- Fold one-third of the beaten egg whites into the cottage-cheese mixture to lighten it, then gently fold in the remaining whites.
- Fold in the fresh blueberries carefully.
- Scoop the batter onto the prepared baking sheet or into the baking dish. Top with extra blueberries.
- Bake for 25-30 minutes until lightly golden and set (a toothpick inserted should come out mostly clean).
- Let cool slightly on a wire rack before slicing. Serve warm or chilled.
Notes
For a gluten-free option, use arrowroot; low-fat cottage cheese can yield a drier loaf. Frozen blueberries may be used but expect some color bleed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American