Fluffy Cottage Cheese Blueberry Cloud Bread

 Ingredients:

4 large eggs, separated

1 cup cottage cheese

1 cup fresh blueberries

1/4 teaspoon salt

1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)

1/2 teaspoon vanilla extract (optional)

Directions:

Preheat the oven: Set oven to 300°F (150°C) and line a baking sheet with parchment paper.

Whip the egg whites: In a clean bowl, beat egg whites with salt and cream of tartar (if using) until stiff peaks form.

Blend the base: In another bowl, blend cottage cheese, egg yolks, and vanilla extract (if using) until smooth.

Combine: Gently fold the egg whites into the cottage cheese mixture using a spatula, keeping as much air as possible.

Add blueberries: Carefully fold in the blueberries without overmixing.

Shape and bake: Spoon the mixture into rounds or loaf shapes on the prepared baking sheet.

Bake: Bake for 25–30 minutes until golden and set. Cool slightly before serving.

Notes

Make sure your bowls are grease-free to help the egg whites whip properly. For best texture, use fresh blueberries and blend the cottage cheese until completely smooth.

 My egg whites didn't "peak" up the way I wanted. A tiny bit of yolk  broke in the whites.

I know it didn't fluff up the way I wanted but might try it again.

Note to self- next time make it in the individual casserole dish. Came out SO much better.