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In a separate bowl or blender, mix the egg yolks, cottage cheese, vanilla extract, and sweetener (if using) until smooth.
Gently fold the yolk mixture into the whipped egg whites. Be careful not to deflate the mixture. Once mostly combined, gently fold in the blueberries.
Spoon the batter onto your baking sheet into 6–8 mounds, leaving space between each. Bake for 25–30 minutes or until lightly golden and set.
Let cool slightly before serving. The texture will be soft, airy, and slightly chewy—perfect for eating plain, or with a smear of nut butter or yogurt on top.
How to Serve
Blueberry Fluffy Cottage Cheese Cloud Bread can be enjoyed warm or cold, on its own or as a base for sweet toppings like whipped cream, lemon curd, or even a scoop of Greek yogurt and a sprinkle of granola. For a savory twist, skip the sweetener and berries, and add herbs, garlic, or cheese to the base.
Final Thoughts
Whether you’re cutting carbs, boosting protein, or just curious about the cottage cheese trend, this Blueberry Fluffy Cottage Cheese Cloud Bread is worth trying. It’s light enough to enjoy guilt-free, but satisfying enough to keep you coming back for more. Think of it as a cross between a soufflé and a pancake—airy, creamy, and naturally delicious.
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