Ingredients
Scale
- 4 large eggs, separated
- 1/2 cup low-fat cottage cheese
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 cup fresh or frozen blueberries
- Pinch of salt
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside. In a separate bowl, beat the egg yolks with the sugar and vanilla extract until light and fluffy.
- Step 3: Gently fold in the cottage cheese and baking powder into the egg yolk mixture until just combined. Do not overmix.
- Step 4: Carefully fold the whipped egg whites into the cottage cheese mixture in three additions, being gentle to avoid deflating the egg whites. Fold in the blueberries.
- Step 5: Drop spoonfuls of the batter onto the prepared baking sheet, leaving some space between each cloud.
- Step 6: Bake for 15-20 minutes, or until the edges are lightly golden and the tops are springy to the touch. Let cool slightly on the baking sheet before dusting with powdered sugar and serving.
Notes
- Store leftover cloud bread in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Reheat gently in the microwave for a few seconds, or enjoy it at room temperature for a lighter texture.
- Serve these delightful clouds warm or cold with a dollop of whipped cream and a drizzle of honey for an extra special treat.
- For extra fluffy clouds, ensure your egg whites are at room temperature before whipping, and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American