Fluffy Cottage Cheese Cloud Bread
Airy rounds made from whipped egg whites folded into a cottage cheese and yolk base.
Equipment
- Baking sheet
- Parchment paper
- Electric mixer
- Blender or whisk
Ingredients
Main Ingredients
- ½ cup low fat cottage cheese
- 3 large eggs separated
- ¼ tsp cream of tartar
- ½ tsp baking powder
- ¼ tsp kosher salt
- ½ tsp garlic powder optional
- 1 tsp honey optional
Instructions
Cooking
- Whip the whites. Beat the 3 egg whites with the cream of tartar until stiff peaks form.
- Mix the base. Blend the cottage cheese with the yolks, baking powder, salt, garlic powder, and honey until smooth.
- Fold together. Fold the whites into the base in three additions until no streaks remain.
- Shape and bake. Spoon 6 mounds onto a parchment lined sheet and bake at 300 degrees F for about 30 minutes until golden.
- Cool on the pan. Cool for 10 minutes before lifting.
Notes
Substitutions: Use sugar in place of honey and lemon juice in place of cream of tartar.
Tips: Keep the bowl grease free and fold gently.
Storage: Refrigerate up to 3 days or freeze up to 2 months with parchment between rounds.