Description
A light, fluffy cloud bread made with cottage cheese and fresh blueberries, perfect for breakfast or a healthy snack.
Ingredients
Scale
- 1.5 cups cottage cheese (creamy, full-fat or low-fat)
- 4 large eggs (separated)
- 0.25 cup vanilla protein powder (about 30g, whey or plant-based)
- 2 tbsp honey or maple syrup (optional, for sweetness)
- 1 tsp vanilla extract
- 1 tbsp cornstarch (or arrowroot powder)
- 0.5 tsp baking powder
- 1 pinch salt
- 0.5 cup fresh blueberries (plus extra for topping)
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form, about 2-3 minutes. Add the baking powder and whip until stiff peaks form, 1-2 minutes more.
- Blend cottage cheese, egg yolks, protein powder, honey (if using), vanilla extract, and cornstarch until smooth and creamy.
- Gently fold one-third of the egg whites into the cottage cheese mixture, then fold in the remaining egg whites using a gentle circular motion.
- Carefully fold in fresh blueberries with 5-6 gentle strokes.
- Scoop the batter onto the baking sheet, forming 4 thick rounds or spread into an 8×8-inch baking dish. Top with extra blueberries.
- Bake for 30-35 minutes until golden brown. The center should bounce back when pressed.
- Cool on the baking sheet for 5 minutes before removing with a spatula.
Notes
Enjoy warm or chilled. Wrap leftovers tightly and refrigerate or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg