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Lemon Raspberry Cottage Cheese Cloud Bread

lemon raspberry cottage cheese cloud bread - featured image
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This easy, fluffy, and light cloud bread combines creamy cottage cheese, bright lemon zest, and tart raspberries for a high-protein, gluten-free treat. Perfect for breakfast, snacks, or dessert, it’s airy, beautiful, and just sweet enough to keep you coming back for more.

Ingredients

Scale
  • 1 cup cottage cheese (full-fat or low-fat, 240 g)
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest (8 g)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 2 tablespoons honey (30 g)
  • 1 teaspoon baking powder (5 g)
  • 2 tablespoons cornstarch or arrowroot powder (16 g)
  • 1/4 teaspoon salt (1 g)
  • 1 teaspoon vanilla extract (5 ml, optional)
  • 3/4 cup fresh raspberries, halved if large (90 g)
  • Extra cornstarch for tossing raspberries (optional)

Instructions

  1. Line an 8×4-inch loaf pan with parchment paper and lightly grease the sides. Preheat oven to 325°F (163°C).
  2. In a blender or food processor, combine cottage cheese, lemon zest, lemon juice, honey, vanilla extract (if using), and salt. Blend until completely smooth.
  3. In a clean, grease-free bowl, add egg whites. Beat on medium-high speed until foamy. Sprinkle in cornstarch or arrowroot and baking powder. Continue whipping until stiff peaks form (about 3-4 minutes).
  4. Gently fold the cottage cheese mixture into the whipped egg whites in three additions, being careful not to deflate the egg whites. Stop folding when a few streaks remain.
  5. Toss raspberries in a pinch of cornstarch if desired. Carefully fold them into the batter, trying not to crush the berries.
  6. Pour the batter into the prepared loaf pan and smooth the top gently. Optionally, add extra raspberries or lemon zest on top.
  7. Bake at 325°F (163°C) for 38-42 minutes, until the loaf is puffed, lightly golden, and springs back when touched. If using a glass pan, bake 2-3 minutes longer. A toothpick should come out mostly clean.
  8. Let the bread cool in the pan for 10 minutes, then lift out using the parchment. Cool completely on a wire rack before slicing.
  9. Slice with a serrated knife and serve warm or at room temperature.

Notes

For best results, blend cottage cheese until smooth and whip egg whites to stiff peaks in a clean bowl. Fold gently to avoid deflating the batter. Toss raspberries in cornstarch to prevent bleeding. Let bread cool completely before slicing for neat pieces. Store slices in the fridge for up to 4 days or freeze for up to 2 months. Variations include swapping berries, using dairy-free alternatives, or adding chocolate.

Nutrition

Keywords: cloud bread, cottage cheese bread, lemon raspberry bread, gluten-free bread, high protein bread, brunch, healthy snack, easy baking, low carb bread

Find it online: https://magnetmeal.com/lemon-raspberry-cottage-cheese-cloud-bread-recipe-easy-fluffy-and-light/