Description
Born from a sweet soufflé flop, these golden cloud breads combine airy egg whites and creamy cottage cheese with bursts of juicy blueberries. Gluten-free and light, they’re perfect for breakfast, brunch, or a guilt-free snack. Feel the day lift with each soft, summery bite—let’s whisk up some edible sunshine!
Ingredients
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3 large eggs, separated (room temp is best)
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½ cup full‑fat cottage cheese, blended smooth
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1 tbsp cornstarch
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¼ tsp cream of tartar
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1 tbsp powdered sweetener (or powdered sugar)
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½ tsp vanilla extract (optional)
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½ tsp lemon zest (optional)
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½ cup fresh blueberries (or frozen, unthawed; dust with 1 tsp cornstarch)
Instructions
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Preheat & prep – Set oven to 300°F (150°C). Line a baking sheet with parchment.
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Whisk egg yolk mix – In a bowl, combine egg yolks, blended cottage cheese, cornstarch, sweetener, vanilla, and lemon zest until smooth.
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Beat egg whites – In a clean bowl, beat egg whites with cream of tartar until stiff peaks form (3–5 mins).
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Fold gently – Fold one-third of whites into yolk mix to lighten. Then fold in the rest, keeping it fluffy.
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Add blueberries – Gently fold in most berries, reserving a few for topping.
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Scoop & bake – Use a spoon to dollop six mounds onto the pan. Top each with reserved berries. Bake 25–30 mins until golden and set.
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Cool – Let clouds rest on the pan for 10 mins to firm up before serving.
Notes
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Use room-temperature eggs for loftier clouds.
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Clean, dry bowls & beaters = perfect peaks.
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Don’t open the oven early; hot air is essential for lift.
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Let them cool on the sheet—moving too soon can collapse them
Nutrition
- Calories: 65 cal per cloud
- Sugar: 1 g
- Fat: 4 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 5 g