This light and airy cloud bread is a protein-packed, low-carb treat with a subtle sweetness and bursts of juicy blueberries. Perfect as a snack, breakfast, or dessert, it’s gluten-free and utterly delightful

• Cuisine: Gluten-Free, Low-Carb

Ingredients​

• 3 large eggs (separated)
• 3 tablespoons cottage cheese (smooth or blended)
• 1/4 teaspoon cream of tartar
• 1 tablespoon honey or maple syrup (optional, for sweetness)
• 1/2 teaspoon vanilla extract
• 1/4 cup fresh or frozen blueberries

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Instructions​

1. Preheat the oven:
   • Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the egg whites:
   • In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
3. Mix the egg yolks and cottage cheese:
   • In another bowl, whisk together the egg yolks, cottage cheese, honey (if using), and vanilla extract until smooth.
4. Combine the mixtures:
   • Gently fold the egg yolk mixture into the egg whites. Use a spatula and fold carefully to maintain as much air as possible.
5. Add the blueberries:
   • Gently fold in the blueberries, being careful not to deflate the mixture.
6. Portion the batter:
   • Spoon the mixture onto the prepared baking sheet in 6–8 mounds. Shape them into rounds about 1/2-inch thick.
7. Bake:
   • Bake for 25–30 minutes, or until the cloud bread is golden brown and set.
8. Cool:
   • Remove from the oven and let the cloud bread cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes​

• Sweetness adjustment: If you prefer a savory version, omit the honey and add a pinch of salt or some herbs.
• Blueberry options: Swap blueberries with raspberries or chopped strawberries for variety.
• Storage: Store in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or enjoy chilled.

 

[Littleboy8]

Yum that sounds lovely and looks delightful and easy its on the list thanks.