Fluffy Cottage Cheese Blueberry (Printable Version)

Light and airy bread featuring cottage cheese and fresh blueberries, perfect for a wholesome breakfast or snack.

# What You Need:

→ Dairy & Eggs

01 - 3 large eggs, separated
02 - 1/2 cup full-fat cottage cheese, drained and blended until smooth

→ Dry Ingredients

03 - 1 tablespoon cornstarch
04 - 1/4 teaspoon cream of tartar
05 - 1 tablespoon powdered sweetener

→ Flavorings

06 - 1/2 teaspoon vanilla extract
07 - 1/2 teaspoon lemon zest

→ Fruit

08 - 1/2 cup fresh blueberries

# Steps:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - Thoroughly drain cottage cheese and blend until completely smooth using a food processor or immersion blender.
03 - In a clean, dry bowl, beat egg whites with cream of tartar until stiff peaks form.
04 - In a separate bowl, whisk together egg yolks, blended cottage cheese, vanilla extract, lemon zest, sweetener, and cornstarch until well combined.
05 - Gently fold yolk mixture into whipped egg whites using a spatula, taking care not to deflate the mixture.
06 - Carefully fold in blueberries until evenly distributed throughout the batter.
07 - Using a 1/4 cup measuring cup, scoop batter onto prepared baking sheet, spacing rounds about 2 inches apart.
08 - Bake for 25 to 30 minutes, or until golden brown and set.
09 - Let cloud bread cool for a few minutes before transferring to a wire rack. Texture will firm up as it cools.

# Expert Advice:

01 -
  • These clouds are genuinely fluffy without any of the guilt, and honestly, they taste better than they should given how simple they are.
  • High in protein and low in carbs, so you can actually eat these and feel good about it, which is rare for something this satisfying.
  • They come together in five minutes if you have your ingredients prepped, making them perfect for those mornings when you're running late.
02 -
  • Cottage cheese moisture is your enemy here, so drain it in a fine-mesh strainer or cheesecloth for at least 10 minutes before blending. I once skipped this step and ended up with clouds that were dense instead of fluffy.
  • Your mixing bowls must be completely clean and dry, especially the one for egg whites, because any oil or moisture will prevent them from reaching stiff peaks.
  • Don't open the oven door during baking, as the sudden temperature change can cause your clouds to deflate.
03 -
  • The 300°F temperature is lower than you might expect, but it's the difference between clouds that puff up gracefully and ones that brown too quickly on the outside while staying raw inside.
  • If you don't have powdered sweetener, regular sugar works fine, though it won't dissolve quite as smoothly and you might notice grittiness. Alternatively, you can skip sweetener entirely and let the blueberries provide all the sweetness.
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