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Cottage Cheese Blueberry Cloud Bread

Cottage Cheese Blueberry Cloud Bread: Light, Fluffy Delight

Delight in this Cottage Cheese Blueberry Cloud Bread, a gluten-free, light, and fluffy treat that's rich in protein and ideal for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 6 pieces
Course: Breakfast
Cuisine: Gluten-Free
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread Base
  • 6 large Egg Whites Ensure they are at room temperature.
  • 1/4 teaspoon Salt Enhances flavor.
  • 1 teaspoon Baking Powder Helps the bread rise.
  • 1 cup Cottage Cheese Blend until smooth.
  • 1/4 cup Sweetener (e.g., honey or sugar) Optional for savory version.
  • 1 teaspoon Vanilla Extract Can be omitted for savory alternatives.
  • 2 tablespoons Cornstarch Offers structure.
For the Blueberry Delight
  • 1 cup Blueberries Fresh or thawed; pat dry.

Equipment

  • Oven
  • Mixing Bowl
  • electric mixer
  • spatula
  • Baking Sheet
  • Parchment paper
  • Food Processor or Immersion Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the egg whites with a pinch of salt and baking powder. Beat until stiff peaks form.
  3. Blend the cottage cheese, egg yolks, sweetener, vanilla extract, and cornstarch until smooth.
  4. Fold a third of the beaten egg whites into the cottage cheese mixture. Then gently add the rest.
  5. Fold in the blueberries carefully to avoid bursting them.
  6. Scoop the batter onto the prepared baking sheet, leaving space between mounds.
  7. Bake for 25-30 minutes until golden brown and springy to touch.
  8. Cool on a wire rack for 10-15 minutes before serving.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 15gProtein: 9gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 100mgFiber: 1gSugar: 3gVitamin C: 10mgCalcium: 10mgIron: 5mg

Notes

Ensure bowl is clean when whipping egg whites. Use ripe blueberries for better flavor. Store leftovers in airtight container for up to 3 days.

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