Cottage Cheese Blueberry Cloud Bread
Light, fluffy, and naturally gluten-free, this Cottage Cheese Blueberry Cloud Bread combines protein-rich cottage cheese with sweet antioxidant-packed blueberries for a nourishing bake that's perfect for breakfast, snack, or guilt-free dessert.
Equipment
- mixing bowls
- Electric hand mixer or stand mixer
- spatula
- parchment paper
- Baking sheet or loaf pan
- blender or food processor
Ingredients
- 1 cup cottage cheese (blended smooth)
- 3 large eggs (separated into yolks and whites)
- 0.5 cup fresh blueberries (or frozen, thawed and dried)
- 2 tbsp honey or maple syrup (optional)
- 1 tsp vanilla extract
- 0.5 tsp baking powder
- 0.25 tsp salt
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Separate eggs. Beat the egg whites until stiff peaks form.
- In a separate bowl, blend cottage cheese, egg yolks, vanilla, honey, baking powder, and salt until smooth.
- Gently fold the whipped egg whites into the cottage cheese mixture in 3 additions, keeping the air bubbles intact.
- Fold in the blueberries carefully.
- Spoon the mixture into 8 even mounds on the baking sheet (or into a loaf pan).
- Bake for 25–30 minutes until golden brown and set.
- Cool for at least 10 minutes before serving.
Notes
Best eaten fresh but can be stored in the fridge for 3 days. Wrap slices individually and freeze for up to 2 months. Reheat in toaster or oven to restore fluffy texture. Serve with honey, almond butter, or Greek yogurt.
Nutrition
Calories: 95kcalCarbohydrates: 7gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.2gCholesterol: 55mgSodium: 110mgPotassium: 100mgFiber: 1gSugar: 4gVitamin A: 220IUVitamin C: 1mgCalcium: 70mgIron: 0.5mg