Blueberry Fluffy Cottage Cheese Cloud Bread

INGREDIENTS:

For the Base:

1 cup cottage cheese (low-fat or full-fat, depending on preference)
4 large eggs (separated into yolks and whites)
1/4 teaspoon cream of tartar (helps stabilize the egg whites)
1/4 cup granulated sweetener (like erythritol, stevia, or monk fruit for low-carb options, or regular sugar if preferred)
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Blueberry Swirl:
1/2 cup fresh or frozen blueberries
1 tablespoon lemon juice
1–2 teaspoons sweetener (optional, to enhance the blueberry flavor)

DIRECTIONS:

Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper or a silicone baking mat for easy removal.

Step 2: Prepare the Blueberry Swirl
In a small saucepan over medium heat, combine the blueberries, lemon juice, and sweetener (if using).
Cook, stirring occasionally, until the blueberries break down and form a thick, jam-like consistency (about 5–7 minutes).
Remove from heat and let cool slightly while you prepare the cloud bread batter.
Step 3: Make the Cottage Cheese Mixture
In a blender or food processor, blend the cottage cheese, egg yolks, vanilla extract, and sweetener until smooth and creamy. Set aside.
Step 4: Whip the Egg Whites
In a clean, dry mixing bowl, beat the egg whites and cream of tartar with a hand mixer or stand mixer on high speed until stiff peaks form (about 3–5 minutes). The egg whites should hold their shape when you lift the beaters.
Step 5: Combine the Mixtures
Gently fold one-third of the whipped egg whites into the cottage cheese mixture to lighten it …

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