Summer mornings are perfect for something light and refreshing. You will love how this blueberry cloud bread brightens your day.
It is airy, sweet, and incredibly satisfying. This recipe is a wonderful way to enjoy fresh berries. It feels like a treat but keeps you fueled.
Why This Recipe Is a Winner
This bread is a total game-changer for your healthy reset journey. It uses cottage cheese to boost the protein naturally. The texture is incredibly soft and light.
You only need six simple ingredients to start. It is naturally gluten-free and very low in calories. Your whole family will enjoy these guilt-free clouds of joy.
Simple Method
Making this bread is easier than you might think. You simply blend the base and whisk the whites. Folding them together is the secret to success.
Even beginner cooks can master this airy texture. The oven does most of the hard work for you. You will have a fresh batch ready in no time.
Ingredients You’ll Need
These ingredients are likely already in your kitchen. Fresh summer berries make it extra special.
- 3 large eggs, separated
- 1/2 cup low-fat cottage cheese, blended smooth
- 1/4 teaspoon cream of tartar
- 1/2 cup fresh blueberries
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
Step-by-Step
- Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius) and line a heavy-duty baking sheet with parchment paper.
- In a high-speed blender, process the cottage cheese, egg yolks, sweetener, and vanilla extract until the mixture is completely homogenous and smooth.
- In a separate, grease-free mixing bowl, combine egg whites and cream of tartar.
- Whisk egg whites using an electric hand mixer or stand mixer on medium-high speed until stiff, glossy peaks form.
- Slowly fold the blended cottage cheese mixture into the egg whites using a silicone spatula, being careful not to deflate the incorporated air.
- Gently fold in the fresh blueberries until evenly distributed.
- Spoon the mixture into 6 equal circular mounds on the prepared baking sheet, leaving 2 inches of space between each.
- Bake for 30 minutes or until the bread is golden brown and the centers are firm to the touch.
- Remove from oven and allow the cloud bread to cool completely on the pan before attempting to remove it from the parchment.
Best Ways to Enjoy It
Serve these warm for a leisurely weekend brunch. They look beautiful on a large serving platter. Pair them with a hot cup of coffee.
You can also enjoy them as a light snack. Spread a little extra honey on top for sweetness. They are truly versatile and delicious.
Keep It Fresh
Store any leftovers in an airtight container. Keep them in the fridge for three days. They stay soft and tasty when chilled.
You can reheat them gently in the oven. Avoid the microwave to keep the texture right. They are perfect for meal prep too.
Tips for Best Results
- Use room temperature eggs for maximum volume.
- Ensure your mixing bowl is completely grease-free.
- Do not skip the cream of tartar.
- Fold the mixture very gently with a spatula.
- Use fresh blueberries for the best summer flavor.
- Let the bread cool completely before moving it.
- Watch the oven closely so they do not burn.
Ways to Switch It Up
- Try raspberries for a different berry twist.
- Add a pinch of cinnamon for warmth.
- Use a sugar-free sweetener for a keto version.
Common Questions
Can I use frozen blueberries?
Yes, you can use frozen berries. Thaw them first and pat them dry. This prevents the bread from getting soggy.
Why did my bread deflate?
This usually happens if you over-mix the batter. Be very gentle when folding the ingredients. You want to keep the air inside.
I hope this light and airy bread brings joy to your summer mornings. It is such a simple way to eat well and feel great. Enjoy every bite!
— Katie Wood
Ingredients
- 3 large eggs , separated
- 1/2 cup low -fat cottage cheese, blended smooth
- 1/4 teaspoon cream of tartar
- 1/2 cup fresh blueberries
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius) and line a heavy-duty baking sheet with parchment paper.
- In a high-speed blender, process the cottage cheese, egg yolks, sweetener, and vanilla extract until the mixture is completely homogenous and smooth.
- In a separate, grease-free mixing bowl, combine egg whites and cream of tartar.
- Whisk egg whites using an electric hand mixer or stand mixer on medium-high speed until stiff, glossy peaks form.
- Slowly fold the blended cottage cheese mixture into the egg whites using a silicone spatula, being careful not to deflate the incorporated air.
- Gently fold in the fresh blueberries until evenly distributed.
- Spoon the mixture into 6 equal circular mounds on the prepared baking sheet, leaving 2 inches of space between each.
- Bake for 30 minutes or until the bread is golden brown and the centers are firm to the touch.
- Remove from oven and allow the cloud bread to cool completely on the pan before attempting to remove it from the parchment.
