Cottage Cheese Blueberry Cloud 🫐 Bread

Ingredients

• 0.5 cup Cottage Cheese (low‑fat, blended until smooth)
• 3 large Eggs (separated, whites at room temperature)
• 0.25 teaspoon Cream of Tartar (helps stabilize egg whites)
• 0.5 teaspoon Vanilla Extract (pure vanilla)
• 2 tablespoon Swerve Sweetener (erythritol‑based, zero‑calorie sweetener)
• 1 tablespoon Xanthan Gum (provides structure; use gluten‑free)
• 1 teaspoon Lemon Juice (freshly squeezed)
• 0.5 cup Blueberries (fresh or frozen; fold gently)
• to taste Sugar‑Free Syrup (optional for serving)

Instructions

1. Preheat Oven

   Set the oven to 300°F (150°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 300°F

2. Blend Cottage Cheese

   Place ½ cup cottage cheese in a small bowl and blend with an immersion blender until completely smooth.

   Time: PT2M

3. Separate Eggs

   Separate the three eggs, placing the whites in a clean mixing bowl and the yolks in another bowl.

   Time: PT2M

4. Whip Egg Whites

   Add ¼ tsp cream of tartar to the egg whites and beat with a hand mixer on medium‑high speed until stiff peaks form.

   Time: PT5M

5. Combine Yolks and Flavorings

   In the yolk bowl, whisk together the yolks, ½ tsp vanilla, 2 tbsp Swerve, 1 tbsp xanthan gum, and 1 tsp lemon juice until smooth.

   Time: PT3M

6. Fold Yolks into Whipped Whites

   Gently fold the yolk mixture into the whipped egg whites using a rubber spatula, preserving as much air as possible.

   Time: PT2M

7. Incorporate Cottage Cheese

   Fold the blended cottage cheese into the batter until just combined.

   Time: PT2M

8. Add Blueberries

   Fold in ½ cup blueberries, distributing them evenly without crushing the fruit.

   Time: PT2M

9. Portion onto Baking Sheet

   Line a baking sheet with parchment paper. Using a spoon or ice‑cream scoop, drop the batter into small mounds about 2 tbsp each, spacing them 1 inch apart.

   Time: PT5M

10. Bake

    Place the sheet in the preheated oven and bake for 35 minutes, or until the tops are set and lightly golden.

    Time: PT35M

    Temperature: 300°F

11. Cool and Serve

    Remove from oven, let cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm with a drizzle of sugar‑free syrup if desired.

    Time: PT5M

Nutrition Facts

Calories

45

Protein

4 g

Carbohydrates

2 g

Fat

2 g

Fiber

0.5 g