Ingredients:

  • 3 large eggs, separated
  • 0.5 cup full fat cottage cheese
  • 0.25 tsp cream of tartar
  • 0.5 tsp vanilla extract
  • 1 tbsp granulated monk fruit sweetener
  • 0.5 tbsp cornstarch
  • 0.25 cup fresh blueberries

Instructions:

  1. Prep the oven. Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
  2. Separate the eggs. Place the 3 egg whites in a clean, grease free bowl and the yolks in a separate small container.
  3. Whip the whites. Add the 0.25 tsp cream of tartar to the whites and beat on high until stiff, glossy peaks form. You should be able to turn the bowl upside down without anything moving.
  4. Blend the base. In a separate bowl, mix the 0.5 cup cottage cheese, vanilla, and 1 tbsp monk fruit until the mixture is relatively smooth. You can use a blender if you want a completely uniform texture.
  5. Add the stabilizer. Whisk the 0.5 tbsp cornstarch into the cottage cheese mixture until no white streaks remain.
  6. The first fold. Take one large scoop of the egg whites and stir it vigorously into the cottage cheese base.
  7. The gentle fold. Carefully fold the remaining egg whites into the base using a figure eight motion until just combined but still very airy.
  8. Form the clouds. Spoon the mixture onto the baking sheet into 6 even mounds, then gently press 4-5 blueberries into the top of each.
  9. Bake with care. Bake for 20 minutes until the tops are golden brown and firm to the touch.
  10. Cool and set. Let the bread rest on the pan for at least 10 minutes until the internal structure firms up. Moving them too soon will cause them to deflate.