Go Back
Stack of fluffy cottage cheese blueberry cloud bread on a wooden serving board.

Cottage Cheese Blueberry Cloud Bread

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 clouds
Course: Breakfast
Cuisine: Mediterranean
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 3 large eggs separated
  • ½ cup cottage cheese well-drained
  • 1 tbsp honey or maple syrup
  • ½ tsp vanilla extract
  • 1 tbsp cornstarch or arrowroot powder
  • ½ cup fresh blueberries

Method
 

  1. Prep: Preheat oven to 300°F (150°C) and line a tray with parchment.
  2. Whites: Whip egg whites and cornstarch to stiff peaks.
  3. Yolks: Blend yolks, cottage cheese, honey, and vanilla until smooth.
  4. Combine: Fold the yolk mix into the whites cautiously.
  5. Berry: Fold in blueberries.
  6. Bake: Scoop onto tray and bake for 30 minutes. Cool completely before eating.

Notes

  • Egg Temperature: Use room-temperature eggs to achieve maximum volume and stability when whipping the whites.
  • Whites vs. Yolks: Ensure your mixing bowl is grease-free. Even a drop of yolk or oil will prevent the whites from reaching stiff peaks.
  • Cottage Cheese Prep: If your cottage cheese is very watery, drain it through a fine-mesh sieve first to prevent a soggy bread base.
  • Folding Technique: Use a wide spatula to fold the mixtures. Stop immediately once no white streaks remain to avoid deflating the air.
  • Cooling is Key: Let the clouds cool completely on the pan. They "set" as they cool; peeling them off while hot may cause them to tear.
  • Storage: These are best enjoyed fresh but can be stored in the fridge. Note that they will lose some fluffiness and become slightly more "crepe-like" over time.