Fluffy Cottage Cheese Bread (Print Version)

# Ingredients:

→ Main Items

01 - 3 egg whites and yolks, separated
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon cream of tartar
04 - 1/2 cup creamy cottage cheese, blended smooth

→ Optional Add-Ins

05 - 1 teaspoon honey or a sprinkle of sweetener
06 - 1 tablespoon arrowroot powder or cornstarch

→ Fruits

07 - 1/4 cup blueberries, sliced if big (fresh or frozen)

# Instructions:

01 - Warm to 300°F (150°C) and cover a baking tray with parchment.
02 - Whisk the egg whites with cream of tartar in a big bowl until stiff peaks hold.
03 - Blend the egg yolks with the cottage cheese, salt, and any sweetener if you're using it.
04 - Carefully mix cornstarch or arrowroot into the wet egg yolk mix until smooth, when needed.
05 - Lightly fold the fluffy egg whites into the yolk mixture, keeping lots of air in.
06 - Stir blueberries in very gently to spread them throughout.
07 - Drop dollops on the tray and bake 25-30 minutes until golden and set.
08 - Leave the bread to cool a bit before digging in.

# Notes:

01 - Works for keto by leaving out the honey and cornstarch.
02 - Store in the fridge inside an airtight container for up to 3 days.
03 - Pop in the freezer—it stays good up to a month.
04 - Warm back up at 250°F if you want it fluffy again.

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