Ingredients
Scale
- 1 cup low-fat cottage cheese (small curd)
- 3 large egg whites (room temperature)
- 1/2 teaspoon cream of tartar
- 1 tablespoon honey or maple syrup (or stevia for low-carb)
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- A pinch of salt
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Place your cottage cheese in a high-speed blender or food processor and blend until it is completely smooth and creamy. Ensure there are no lumps remaining.
- In a large, clean glass or metal bowl, add the egg whites and the cream of tartar. Using a hand mixer or stand mixer, beat the whites on medium-high speed until stiff peaks form. Slowly fold in your sweetener and vanilla extract into the whipped whites, being careful not to deflate them.
- Gently pour the blended cottage cheese into the egg white mixture. Use a rubber spatula to “fold” the ingredients together. Rotate the bowl as you go. Once just combined, gently fold in half of the blueberries.
- Spoon the mixture onto the prepared baking sheet into six even mounds. Use the back of the spoon to flatten them slightly into circular shapes. Press the remaining blueberries into the tops of each mound. Bake for 25 to 30 minutes, or until the edges are golden brown and the tops feel firm. Turn off the oven and crack the door open, letting them sit inside for 5 minutes to prevent them from collapsing instantly.
- Remove the tray from the oven and let the cloud bread cool completely on the baking sheet. Once cooled, peel them gently off the parchment paper. Serve them immediately or store them for later.
- Cook Time: 45 minutes