Cottage Cheese Blueberry Cloud (Printable Version)
Light, fluffy bread with creamy cottage cheese and fresh blueberries, perfect for a sweet, moist bite.
# Everything You’ll Need:
→ Dairy
01 -
1 cup full-fat or low-fat cottage cheese
→ Eggs
02 -
3 large eggs, separated
→ Sweeteners
03 -
2 tablespoons honey or maple syrup (optional)
→ Flavorings and Leavening
04 -
1 teaspoon vanilla extract
05 -
1 tablespoon cornstarch or arrowroot powder
06 -
½ teaspoon baking powder
07 -
Pinch of salt
→ Fruit
08 -
½ cup fresh blueberries, plus extra for topping
# Steps to Cook:
01 -
Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
02 -
In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Add baking powder and continue whipping until stiff peaks develop.
03 -
In a blender or food processor, combine cottage cheese, egg yolks, honey or maple syrup, vanilla extract, and cornstarch until smooth.
04 -
Gently fold the whipped egg whites into the cottage cheese mixture to maintain airiness.
05 -
Carefully fold fresh blueberries into the batter, preserving the light texture.
06 -
Scoop batter into thick rounds or a baking dish approximately 1 inch thick and top with extra blueberries.
07 -
Bake for 25 to 30 minutes until the top is golden brown and the center is set.
08 -
Allow to cool slightly before removing from parchment paper. Serve warm or chilled for a fluffy, moist texture reminiscent of cheesecake.
# Extra Suggestions:
01 -
For a dairy-free alternative, substitute with plant-based cottage cheese. Adjust sweetness to taste by modifying honey or maple syrup quantity. Best enjoyed fresh but can be refrigerated for up to two days.