Description
An airy and refined cloud bread made with creamy cottage cheese and fresh blueberries, perfect for brunch or as an elegant snack.
Ingredients
Scale
- 1 1/2 cups (340 g) full-fat cottage cheese, drained slightly
- 4 large eggs, separated; whites at room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp fine sea salt
- 3/4 cup (115 g) fresh blueberries, picked over and washed
- 1 tbsp honey or maple syrup, adjust to taste
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp cornstarch mixed with 1 tbsp water
- Fresh lemon zest and whole blueberries for garnish
- Optional: powdered sugar or chopped mint for garnish
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment.
- In a blender or food processor, pulse cottage cheese, egg yolks, and salt until very smooth.
- In a clean mixing bowl, whisk egg whites with cream of tartar until soft peaks form.
- Gradually add a teaspoon of honey or sugar if desired for stability, then whip to stiff peaks.
- Fold one-third of the whipped whites into the cottage cheese base, then gently fold in the remaining whites.
- Spoon or pipe the batter onto the parchment in evenly spaced circles.
- Bake for 20–22 minutes until set and faintly golden.
- Meanwhile, make the blueberry sauce by cooking blueberries, honey, lemon juice, and zest in a small saucepan until bursting.
- Stir in cornstarch slurry and simmer until thickened.
- To assemble, optionally split each cloud, spoon warm blueberry sauce on top, and garnish with lemon zest and mint.
Notes
For best results, use full-fat cottage cheese and ensure egg whites are free of yolk. If the tops brown too quickly, tent loosely with foil halfway through baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 clouds per person
- Calories: 240
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg