Light and fluffy cottage cheese blueberry cloud bread that’s low-carb, high-protein, and naturally delicious.

Scale

3 large eggs, separated

½ cup cottage cheese

¼ tsp cream of tartar

1 tbsp cornstarch (optional)

½ tsp vanilla extract

Pinch of salt

½ cup fresh blueberries

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1. Preheat oven to 300°F and line a baking sheet.

2. Blend cottage cheese until smooth.

3. Beat egg whites with cream of tartar until stiff peaks form.

4. Mix egg yolks with cottage cheese, vanilla, salt, and cornstarch.

5. Gently fold egg whites into yolk mixture.

6. Fold in blueberries carefully.

7. Spoon onto baking sheet and bake 25–30 minutes.

Use room temperature eggs.

Fold gently to keep cloud texture.

Best enjoyed fresh but stores well chilled.