Step 1: Prep and Preheat

Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper to prevent sticking. Drain the cottage cheese by tilting the container to pour off excess liquid or using a fine-mesh strainer. Once drained, blend it in a food processor until completely smooth.

Step 2: Whip the Egg Whites

In a clean, dry bowl, combine the egg whites and cream of tartar. Beat on high speed until stiff peaks form. This step is critical, as the whipped egg whites act as the leavening agent for your cloud bread.

Step 3: Mix the Yolks

In a separate bowl, whisk the egg yolks with the smooth cottage cheese, vanilla, lemon zest, sweetener, and cornstarch until combined. The mixture should be thick and creamy.

Step 4: Combine and Fold

Gently fold the yolk mixture into the stiff egg whites using a rubber spatula. Move slowly to keep as much air in the batter as possible. Once incorporated, gently fold in the fresh blueberries.

Step 5: Bake and Cool

Scoop the batter onto the parchment paper using a 1/4 cup measure, spacing them 2 inches apart. Bake for 25-30 minutes until golden brown. Let them cool on the pan for a few minutes; they will firm up significantly as they reach room temperature.

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Pro Tips

• Ensure your mixing bowl is completely grease-free before whipping egg whites to get the best volume.
• Fold the batter very gently; over-mixing will deflate the air bubbles and make the bread dense.
• Don’t skip the cream of tartar; it is essential for stabilizing the protein structure of the egg whites.
• If your cottage cheese has large curds, blend it thoroughly until it reaches a consistency similar to Greek yogurt.