Blueberry Fluffy Cloud (Print Version)

# Ingredients:

01 - Blend half a cup of cottage cheese until it’s totally smooth and creamy.

02 - Separate the yolks from 3 large eggs. Keep the whites aside.

03 - Sprinkle in a quarter teaspoon of cream of tartar to keep things fluffy.

04 - Use about half a teaspoon of salt, or go with your taste.

05 - One tablespoon of cornstarch or arrowroot powder works well if you want a thicker mix.

06 - Add in a teaspoon of honey or your favorite sweetener for a touch of sweetness.

07 - Take about a quarter cup of fresh or frozen blueberries. If they’re big, cut them up a bit first.

01 - Crank your oven to 300°F (150°C). Line a baking sheet with parchment paper and get it set up.

02 - Whip the egg whites with the cream of tartar in a large mixing bowl until they stand up in stiff peaks.

03 - In another bowl, stir together the egg yolks, your blended cottage cheese, salt, and sweetener or honey if you’re adding that in.

04 - If you're working with cornstarch, gently mix it into the egg yolk mixture until it’s lump-free.

05 - Carefully fold your whipped egg whites into the yolk mixture. Make sure you keep it all light and airy.

06 - Toss in the blueberries and gently fold them into the batter so they’re evenly distributed.

07 - Drop spoonfuls of the mixture onto your baking sheet. Bake for 25 to 30 minutes until golden on top.

08 - Let the bread cool down on the sheet before you dive in.

01 - Don’t use the honey or cornstarch if you want to keep it keto-friendly.

02 - Store these in an airtight box in the fridge where they’ll last up to 3 days.

03 - You can freeze them for a month if you want to make them last longer.

04 - Pop them in the oven at 250°F to bring them back to their soft, fluffy texture.