Light Cloud Bread Cheese (Print Version)
# Ingredients:
→ Core Ingredients
01 -
3 large eggs, with the whites and yolks split into separate bowls
02 -
1/4 teaspoon of cream of tartar
03 -
1/2 teaspoon of salt
04 -
Half a cup of cottage cheese, blended until smooth and creamy
→ Optional Add-ons
05 -
1 teaspoon of honey or a dash of sugar substitute (optional for sweetness)
06 -
1 tablespoon of arrowroot powder or cornstarch (optional for better texture)
# Instructions:
01 -
Heat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Put the egg whites in one bowl and the yolks in another.
02 -
Sprinkle the cream of tartar over the egg whites. Use an electric mixer on high until stiff peaks form.
03 -
For the egg yolks, stir in the blended cottage cheese, salt, arrowroot powder (if you’re using it), and the honey or sweetener (if adding that). Mix till it’s really smooth.
04 -
Gently fold the whipped egg whites into the yolk mixture a bit at a time, about in three parts. Use a spatula and fold lightly to keep the fluffiness intact.
05 -
Spoon out portions of batter onto the lined baking sheet, forming about 6-8 smaller rounds or larger ones if preferred. Smooth them out with the back of the spoon.
06 -
Pop the tray in the preheated oven and bake for 25 to 30 minutes. You’ll know they’re ready when they’re golden and look set.
07 -
Take the tray out and let the cloud bread cool all the way down on the sheet before serving.
# Notes:
01 -
Stays good for up to 2 days in the fridge
02 -
You can lightly reheat it in a microwave for a few seconds