Fluffy Blueberry Bread (Print Version)

# Ingredients:

01 - Separate the whites from three large egg yolks.

02 - Blend half a cup of cottage cheese until it’s silky.

03 - Use a quarter teaspoon of cream of tartar to help with fluffiness.

04 - A small pinch of salt—around half a teaspoon—will do.

05 - A tablespoon of cornstarch or arrowroot powder works, depending on what you have.

06 - Sweeten with a teaspoon of honey or your choice of sugar substitute.

07 - Use roughly 1/4 cup of blueberries, fresh or frozen. Bigger ones can be chopped up.

01 - Set your oven to 300°F (150°C) and put parchment paper on a baking tray.

02 - Whisk the egg whites with cream of tartar in a large bowl until stiff peaks form.

03 - In another bowl, combine the egg yolks, smooth cottage cheese, salt, and honey or sweetener, if you want it sweeter.

04 - Carefully mix in cornstarch, if adding, until everything is blended well.

05 - Gently fold the stiff egg whites into the yolk mix. Don’t overmix—it should stay airy.

06 - Carefully stir in the blueberries, spreading them out evenly.

07 - Drop spoonfuls of the mix onto your baking tray. Bake for 25-30 minutes until golden.

08 - Let the bread cool off a bit before you enjoy it.

01 - Leave out honey and cornstarch if you want it keto-friendly.

02 - Keep leftovers in the fridge for up to three days in a sealed container.

03 - They can stay in the freezer for as long as a month.

04 - Reheat at 250°F to bring back the fluffy texture.