Fluffy Blueberry Cloud Bread (Version imprimable)
Enjoy this airy Blueberry Cloud Bread, rich in protein and bursting with blueberries. A delicious and healthier choice for a snack or breakfast treat.
# Composition:
→ Base Ingredients
01 -
Separate the yolks from 3 large eggs.
02 -
Blend half a cup of cottage cheese until it’s silky smooth.
03 -
Use a small pinch of cream of tartar, about 1/4 teaspoon, for the right consistency.
04 -
Add about 1/2 teaspoon of salt to bring out the flavor.
→ Optional Ingredients
05 -
A dash of sweetener or a teaspoon of honey if you’re into sweetness.
06 -
One tablespoon of arrowroot powder or cornstarch for extra structure.
→ Fruit
07 -
Throw in a quarter cup of fresh or frozen blueberries. Chop them if they’re big.
# Étapes de réalisation:
01 -
Turn your oven up to 300°F (150°C) and set out a baking tray with parchment paper on top.
02 -
Beat the egg whites and cream of tartar in a large bowl until they’re thick and fully peaked.
03 -
In another bowl, mix the cottage cheese, egg yolks, salt, and sweetener (if you’re using it).
04 -
If using starch, add it carefully and mix until the texture’s smooth.
05 -
Gently fold the fluffy egg whites into the yolk mixture so it stays airy.
06 -
Mix in the blueberries and distribute them evenly throughout the batter.
07 -
Spoon small portions of the batter onto the parchment-lined tray. Bake for about 25-30 minutes until golden brown.
08 -
After baking, let them cool off for a bit before enjoying.
# Détails supplémentaires:
01 -
For keto, leave out the cornstarch and sweetener.
02 -
Store leftovers in the fridge in a sealed container—they’ll last for up to 3 days.
03 -
Freeze them for up to a month if needed.
04 -
Reheat at 250°F to make them soft and fluffy again.