Light and Fluffy Cottage Cheese Blueberry Cloud Bread Recipe
Discover a delightful twist on traditional bread with this Cottage Cheese Blueberry Cloud Bread. This recipe combines protein-packed cottage cheese with the freshness of blueberries, creating a fluffy treat that is perfect for any time of day.
Why Make This Recipe
Cottage Cheese Blueberry Cloud Bread is an excellent option if you want a light and satisfying snack. It provides a unique blend of nutrients, and the protein from cottage cheese ensures you feel full longer. The addition of blueberries adds natural sweetness along with antioxidants, making this recipe both tasty and nutritious. Baking it into a soft cloud shape provides a fun visual twist that is sure to impress family and friends.
How to Make Cottage Cheese Blueberry Cloud Bread
Ingredients:
- 1 cup cottage cheese
- 3 eggs
- 1/4 cup almond flour
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup blueberries
- Sweetener to taste (optional)
Step by Step:
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a bowl, mix the cottage cheese, eggs, almond flour, baking powder, and vanilla extract until smooth.
- Gently fold in the blueberries and sweetener if you’re using it.
- Spoon the mixture onto the prepared baking sheet, forming a cloud shape.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool slightly before serving.
How to Serve Cottage Cheese Blueberry Cloud Bread
Enjoy your Cottage Cheese Blueberry Cloud Bread warm or at room temperature. You can pair it with a dollop of Greek yogurt or a drizzle of honey for extra flavor. Serve it as a healthy breakfast, an afternoon snack, or even as a unique dessert. For more high-protein options, check out this high-protein chicken salad.
How to Store Cottage Cheese Blueberry Cloud Bread
To store, place the leftover Cloud Bread in an airtight container. It can last in the refrigerator for up to three days. For longer storage, consider freezing it for up to a month. Just reheat in the oven to regain some of that fluffy texture.
Tips to Make Cottage Cheese Blueberry Cloud Bread
- Ensure that your eggs are at room temperature for better mixing.
- You can experiment with other fruits, such as raspberries or strawberries, to create different flavors.
- If you prefer a sweeter bread, try adjusting the amount of sweetener to your taste.
Variation
For a gluten-free version, make sure to use certified gluten-free almond flour. Additionally, you can replace blueberries with dark chocolate chips for a rich, indulgent treat.
FAQs
Q1: Can I use low-fat cottage cheese?
A: Yes, you can use low-fat cottage cheese in this recipe. It will still provide a good amount of protein without the extra calories.
Q2: Has the baking time changed if I double the recipe?
A: Doubling the recipe may require a bit longer to bake. Keep an eye on it, and check for a golden brown color when done.
Q3: Can I make this recipe in advance?
A: Absolutely! You can prepare the mixture ahead of time and bake it when you’re ready. Just remember to store it in the refrigerator until you are ready to bake.
Enjoy your Cottage Cheese Blueberry Cloud Bread — a delightful spin on bread that you can feel good about eating!
Cottage Cheese Blueberry Cloud Bread
Ingredients
Main Ingredients
- 1 cup cottage cheese Use low-fat or regular cottage cheese.
- 3 pieces eggs Best if at room temperature.
- 1/4 cup almond flour Ensure gluten-free if required.
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup blueberries Fresh or frozen can be used.
- to taste Sweetener Optional, adjust as per preference.
Instructions
Preparation
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a bowl, mix the cottage cheese, eggs, almond flour, baking powder, and vanilla extract until smooth.
- Gently fold in the blueberries and sweetener if you're using it.
- Spoon the mixture onto the prepared baking sheet, forming a cloud shape.
Baking
- Bake for 25-30 minutes or until golden brown.
- Allow to cool slightly before serving.