Ingredients
- 3 large eggs, separated
- 1/2 cup cottage cheese, blended until smooth
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon cornstarch or arrowroot powder (optional)
- 1 teaspoon honey or a pinch of sweetener (optional)
- 1/4 cup fresh or frozen blueberries, chopped if large
Instructions
- Preheat the Oven:
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. - Beat Egg Whites:
In a large bowl, beat the egg whites with cream of tartar until stiff peaks form. - Prepare Egg Yolk Mixture:
In another bowl, mix egg yolks, blended cottage cheese, salt, and honey or sweetener (if using) until smooth. - Incorporate Cornstarch (Optional):
Fold the cornstarch into the egg yolk mixture until fully combined. - Combine Mixtures:
Gently fold the beaten egg whites into the yolk mixture, taking care not to deflate the fluffy texture. - Add Blueberries:
Gently fold in the blueberries, ensuring even distribution. - Spoon Onto Baking Sheet:
Spoon the batter into small mounds on the prepared baking sheet. - Bake:
Bake for 25–30 minutes, or until the tops are golden brown and set. - Cool and Serve:
Allow the cloud bread to cool slightly before serving.
Notes
- Frozen blueberries work well but should be patted dry to avoid excess moisture.
- For a savory twist, skip the sweetener and blueberries, and add fresh herbs or cheese.
- Avoid overmixing the batter to maintain a light and fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
