Nutrition-Packed Blueberry Cotige Cheese Cloud Bread

 Prep & Cook Time

• Prep time: 10 minutes

• Cook time: 25-30 minutes

• Servings: 4-6 pieces

Ingredients

• 3 large Egg whites (room temperature works best)

• 1/2 cup Low-fat cottage cheese (blended until smooth)

• 1 tbsp Cornstarch or Arrowroot powder

• 1/4 cup Fresh blueberries

• 1/2 tsp Vanilla extract

• Optional: A pinch of cream of tartar (for stability) and a dash of stevia or honey for sweetness.

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Instructions

1. Preheat & Prep: Preheat your oven to 150°C (300°F). Line a large baking sheet with parchment paper.

2. Blend the Base: Blend your cottage cheese until it is completely smooth and liquid-like. Stir in the vanilla extract and sweetener if using.

3. Whip the Whites: In a clean glass or metal bowl, whip the egg whites (and cream of tartar) using a hand mixer until stiff peaks form. You should be able to hold the bowl upside down without the eggs moving.

4. Fold Gently: Sift the cornstarch over the egg whites. Slowly pour in the blended cottage cheese. Using a spatula, gently fold the mixture together. Be careful not to deflate the air!

5. Form the Clouds: Scoop the mixture onto the baking sheet into 4-6 round mounds. Gently press a few blueberries into the top of each mound.

6. Bake: Bake for 25–30 minutes until the tops are golden brown and the bread feels firm to the touch.

7. Cool: Let them cool completely on the pan. They will "settle" slightly as they cool, giving them that signature chewy, airy texture.

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Expert Tips

• Storage: These are best eaten the day they are made, but you can store them in an airtight container in the fridge for up to 2 days.

• The "Cotige" Twist: While the title uses a unique spelling, the secret is in the cottage cheese moisture—make sure it's blended well so you don't have chunky bits in your fluffy bread!