Ingredients
Scale
- 1 cup (226g) full-fat cottage cheese
- 2 large eggs, separated
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 1/4 cup fresh blueberries
- Pinch of salt
Instructions
- Step 1: Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Step 2: In a blender or food processor, blend the cottage cheese until completely smooth. Transfer the smooth cottage cheese to a large bowl and stir in the egg yolks and vanilla extract.
- Step 3: In a separate clean, dry bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and salt, then gradually add the sugar, beating until stiff, glossy peaks form.
- Step 4: Gently fold the egg whites into the cottage cheese mixture in two additions, being careful not to deflate the whites. Gently fold in the blueberries.
- Step 5: Spoon the mixture onto the prepared baking sheet, forming a round cloud shape.
- Step 6: Bake for 25-30 minutes, or until golden brown and set. Let cool completely on the baking sheet before serving.
Notes
- Store leftover cloud bread in an airtight container in the refrigerator for up to 2 days to maintain its fluffy texture.
- For a delightful treat, lightly toast a slice and spread with a touch of honey or a dollop of Greek yogurt.
- Gently fold in the blueberries at the very end to prevent them from bleeding and discoloring the batter.
- To revive slightly softened cloud bread, try briefly reheating in a low oven (250°F/120°C) to restore some crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American