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Ingredients
Scale
- 3 large eggs, separated
- ½ cup full-fat cottage cheese, drained and blended until smooth
- 1 tablespoon cornstarch
- ¼ teaspoon cream of tartar
- 1 tablespoon powdered sweetener (optional)
- ½ teaspoon vanilla extract (optional)
- ½ teaspoon lemon zest (optional)
- ½ cup fresh blueberries
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Drain and blend cottage cheese until smooth.
- Whip egg whites with cream of tartar until stiff peaks form.
- Whisk egg yolks, blended cottage cheese, vanilla extract, lemon zest, sweetener, and cornstarch together.
- Gently fold the yolk mixture into the whipped egg whites.
- Fold in the fresh blueberries carefully.
- Scoop the batter onto the baking sheet, spacing them about 2 inches apart.
- Bake for 25-30 minutes until golden brown and firm.
- Cool before serving.
Notes
Use room temperature eggs for optimal texture.
Ensure cottage cheese is well-drained to avoid excess moisture.
Be gentle while folding to retain air in the mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 80
- Sugar: 1
- Sodium: 50
- Fat: 2.5
- Saturated Fat: 1.5
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 6
- Cholesterol: 125