Fluffy Cottage Cheese Blueberry Cloud Bread (Print Version)
Light, airy Cottage Cheese Blueberry Cloud Bread is a delightful breakfast! Easy to make, these fluffy bites are a sweet, protein-packed treat.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
1 cup (225g) full-fat cottage cheese
02 -
3 large eggs, separated
03 -
1/4 cup (50g) granulated sugar, divided
04 -
1 tbsp cornstarch
→ Flavor Boosters
05 -
1 tsp vanilla extract
06 -
1/2 tsp lemon zest
07 -
1/2 cup fresh blueberries (or thawed and patted dry frozen)
→ Garnish & Toppings
08 -
1 tbsp powdered sugar, for dusting
→ Optional Extras
09 -
Pinch of cream of tartar (for egg whites)
10 -
Drizzle of maple syrup (for serving)
# Instructions:
01 -
First things first, get that oven preheating to 300°F (150°C). Then, line a baking sheet with parchment paper. This is where I always make sure the paper lies flat, because a crinkled cloud bread is not the vibe, you know? It just helps prevent sticking and makes cleanup a breeze. Don't skip this step, trust me, I've had parchment paper rebellions before!
02 -
In a *super clean* bowl (this is crucial, any grease will ruin your meringue!), separate your egg whites. Whip them on medium-high speed until they get foamy. Slowly add half the granulated sugar, continuing to whip until you get firm, glossy peaks. This part always feels like magic, watching them transform! I've had flat whites before from a greasy bowl, it's a bummer.
03 -
In another bowl, combine the cottage cheese, egg yolks, remaining sugar, cornstarch, vanilla extract, and lemon zest. Blend this until it's super smooth. I use an immersion blender for this, it makes it so creamy, almost like a cheesecake batter. Make sure there are no lumpy bits of cottage cheese left, we want ultimate smoothness!
04 -
Now, this is the delicate part. Carefully fold the egg white mixture into the cottage cheese base. Be gentle, we want to keep all that air! Then, gently fold in your fresh blueberries. I usually dust them with a tiny bit of flour first to prevent sinking, a trick I learned the hard way. Slow and steady wins the fluffy race here.
05 -
Spoon the mixture onto your prepared baking sheet, forming 6-8 cloud-like mounds. Don't make them too flat; we want that fluffy height! I like to give them a slight swirl on top, just for character. You're creating edible clouds, so have fun with the shapes. My first ones were a bit blob-like, but they still tasted great!
06 -
Pop them into the preheated oven and bake for about 25-30 minutes, or until they're golden brown and feel set. They should be light and airy! Let them cool slightly on the pan, then dust with powdered sugar. Honestly, the smell alone is heavenly. This is where you admire your handiwork, slightly imperfect, perfectly delicious.
# Notes:
01 -
Always make sure your egg whites are in a spotless, grease-free bowl for proper whipping; it's a game-changer.
02 -
These are best fresh, but store leftovers in an airtight container in the fridge for up to 3 days, though they lose a little puff.
03 -
Ran out of fresh blueberries? Thawed, *very* dry frozen ones work, but fresh is definitely preferred for texture.
04 -
Serve warm with a dusting of powdered sugar and a strong coffee for the ultimate weekend breakfast moment.
# Equipment Needed:
01 -
Baking sheet
02 -
parchment paper
03 -
electric mixer
04 -
2 mixing bowls
05 -
immersion blender (optional)
# Nutrition (Per Serving):
Calories: 150
Total Fat: 6g
Total Carbohydrate: 15g
Protein: 9g