Blueberry Cottage Cheese Cloud Bread (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 large eggs, separated
02 - 3 tablespoons cottage cheese (smooth or blended)
03 - 1/4 teaspoon cream of tartar
04 - 1 tablespoon honey or maple syrup (optional, for sweetness)
05 - 1/2 teaspoon vanilla extract
06 - 1/4 cup fresh or frozen blueberries

# Instructions:

01 - Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
03 - In another bowl, whisk together the egg yolks, cottage cheese, honey (if using), and vanilla extract until smooth.
04 - Gently fold the egg yolk mixture into the egg whites. Use a spatula and fold carefully to maintain as much air as possible.
05 - Gently fold in the blueberries, being careful not to deflate the mixture.
06 - Spoon the mixture onto the prepared baking sheet in 6–8 mounds. Shape them into rounds about 1/2-inch thick.
07 - Bake for 25–30 minutes, or until the cloud bread is golden brown and set.
08 - Remove from the oven and let the cloud bread cool on the baking sheet for a few minutes before transferring to a wire rack.

# Notes:

01 - If you prefer a savory version, omit the honey and add a pinch of salt or some herbs.
02 - Swap blueberries with raspberries or chopped strawberries for variety.
03 - Store in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or enjoy chilled.

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