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Cottage cheese blueberry cloud bread recipe for a light snack

Cottage Cheese Blueberry Cloud Bread

A light, pillowy bread with a high protein content, perfect for breakfast or a snack, featuring fresh blueberries for added sweetness and moisture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup cottage cheese, blended smooth Choose full-fat small-curd cottage cheese for the creamiest texture.
  • 3 large eggs, separated Use very fresh eggs for the most stable whites.
  • 1 tablespoon honey or maple syrup (optional) For a touch of sweetness.
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch or arrowroot powder Use cornstarch for a neutral flavor or arrowroot for a gluten-free option.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fresh blueberries Choose ripe, firm blueberries.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. In a clean, dry bowl, whisk the egg whites with the salt and baking powder until stiff peaks form.
  3. In a blender, combine the blended cottage cheese, egg yolks, honey or maple syrup (if using), vanilla extract, and cornstarch. Blend until completely smooth.
  4. Gently fold one-third of the whipped egg whites into the cottage cheese mixture, then fold in the remaining whites using a spatula.
  5. Fold in the blueberries, or portion onto the sheet and scatter berries on top.
Baking
  1. Bake for 25–30 minutes until the tops are lightly golden and a gentle press causes them to spring back.
Cooling
  1. Transfer the baked rounds to a cooling rack and allow them to cool completely.

Notes

Store cooled bread in an airtight container for up to 3 days. For freezing, individually wrap pieces tightly in plastic wrap and place in a zip-top bag for up to 2 months. Avoid storing hot bread in airtight containers to prevent sogginess.