Fluffy Blueberry Cottage Cheese Cloud Loaves
Light, airy cloud loaves made with cottage cheese and fresh blueberries. These protein-packed, gluten-free treats are ready in just 25 minutes with only 6 simple ingredients.
Ingredients
- 4 large eggs separated (room temperature works best)
- ½ cup cottage cheese full-fat preferred for best texture
- 2 tablespoons powdered sweetener optional, adjust to taste
- ¼ teaspoon cream of tartar essential for stable egg whites
- ½ teaspoon vanilla extract pure vanilla recommended
- ¼ cup fresh blueberries avoid frozen to prevent bleeding
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Separate eggs carefully, ensuring no yolk gets into the whites. Use clean bowls.
- Beat egg whites with cream of tartar in a spotlessly clean bowl. Start on medium speed, increase to high until stiff peaks form.
- In another bowl, whisk egg yolks, cottage cheese, sweetener, and vanilla extract until smooth.
- Add one-third of whipped whites to yolk mixture to lighten it. Gently fold in remaining whites using a rubber spatula with cutting and folding motion.
- Fold in blueberries very gently to avoid bursting berries and deflating mixture.
- Spoon batter onto prepared baking sheet, creating 4 even portions (about 4 inches wide, 2 inches thick).
- Bake for 15 minutes or until tops are golden brown and loaves feel firm to touch.
Notes
Room temperature eggs whip better than cold ones - take out 30 minutes before cooking
Clean equipment is crucial - wipe bowl and beaters with lemon juice or vinegar before starting
Don't overbake - check at 12 minutes and add time as needed
Best served fresh but can be stored in refrigerator for up to 3 days
Can be frozen for up to 1 month when wrapped individually
Variations: Add lemon zest, cinnamon and nutmeg, or substitute mixed berries
Clean equipment is crucial - wipe bowl and beaters with lemon juice or vinegar before starting
Don't overbake - check at 12 minutes and add time as needed
Best served fresh but can be stored in refrigerator for up to 3 days
Can be frozen for up to 1 month when wrapped individually
Variations: Add lemon zest, cinnamon and nutmeg, or substitute mixed berries