Ingredients
4 large egg whites
1/4 tsp cream of tartar
1/2 cup low-fat cottage cheese
1/2 cup fresh or thawed blueberries
1 tsp honey or maple syrup (optional)
1/2 tsp vanilla extract (optional)
Instructions
- Preheat oven to 300°F (150°C) and line a baking tray with parchment paper.
- Separate the egg whites into a large, clean mixing bowl.
- Add the cream of tartar and beat until stiff peaks form.
- In a separate bowl or blender, blend the cottage cheese, vanilla extract, and honey until smooth.
- Lightly mash the blueberries to release some juice.
- Gently fold the cottage cheese mixture into the beaten egg whites.
- Add the blueberries and fold again, being careful not to deflate the mixture.
- Spoon the mixture into 4 even rounds on the prepared baking tray.
- Bake for 25–30 minutes, or until lightly golden.
- Allow to cool completely before serving for the best texture.
Notes
- Add lemon zest for a citrusy lift.
- Swap blueberries for raspberries, strawberries, or peaches.
- Use full-fat cottage cheese for a richer flavor.
- Mix in cinnamon or nutmeg for warmth.
- Drizzle with melted dark chocolate before serving.
- Store in an airtight container at room temperature for 24 hours or refrigerate up to 3 days.
- Reheat in a low oven or toaster; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 round
- Calories: 60
- Sugar: 3g
- Sodium: 90mg
- Fat: 1.5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 0mg
