Ingredients
Scale
- 3 large eggs, separated
- ½ cup cottage cheese
- 1 tablespoon honey or maple syrup (optional)
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ⅓ cup fresh or frozen blueberries (do not thaw if frozen)
- A pinch of salt
Instructions
- Preheat your oven to 150°C (300°F). Line a baking tray with parchment paper.
- Separate the egg yolks from the egg whites. Place whites in one bowl and yolks in another.
- Add cream of tartar and a pinch of salt to the egg whites. Beat with a mixer until stiff peaks form (about 3–5 minutes).
- In the bowl with yolks, add cottage cheese, vanilla extract, and optional honey or maple syrup. Whisk until smooth.
- Gently fold the yolk mixture into the whipped egg whites using a spatula. Mix slowly to keep the volume.
- Fold in the blueberries carefully without deflating the batter.
- Scoop the mixture onto the prepared tray into 6–8 round portions, spacing them apart.
- Bake for 25–30 minutes, or until golden on top and firm to the touch.
- Let cool completely on a wire rack before serving.
Notes
Do not overmix the batter when folding, or it will deflate.
If using frozen blueberries, add them directly without thawing to avoid excess moisture.
For a savory version, omit the fruit and sweetener, and add herbs or grated cheese.
Best enjoyed the same day but can be stored and reheated.
- Prep Time: 15
- Cook Time: 30