Ingredients:

  • 1 cup (225g) Full-Fat Cottage Cheese (well-drained)
  • 3 large Egg Yolks
  • 1 tablespoon (8g) Cornstarch (or Arrowroot)
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon fresh Lemon Zest
  • 3 large Egg Whites (room temperature)
  • 1/4 teaspoon Cream of Tartar
  • 1 tablespoon (12.5g) Granulated Sugar (Optional)
  • 1/2 cup (75g) Fresh or Frozen Blueberries
  • 1 teaspoon Cornstarch (for coating blueberries)

Instructions:

  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Gently toss the blueberries in 1 teaspoon of cornstarch/flour until lightly coated.
  2. Create the Base: Blend the thoroughly drained cottage cheese, egg yolks, 1 Tbsp cornstarch, vanilla, and lemon zest in a food processor until completely smooth and silky. Set aside.
  3. Whip the Meringue: In a separate, clean bowl, beat the room-temperature egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the sugar (if using) until stiff, glossy peaks form.
  4. Lighten the Base: Gently fold about one-third of the meringue into the cottage cheese base mixture to lighten its consistency.
  5. The Gentle Fold: Carefully fold the remaining meringue into the cottage cheese mixture in two additions, using a rubber spatula, stopping just when no white streaks remain. Do not overmix.
  6. Incorporate Berries: Lightly fold in the coated blueberries using a delicate, sweeping motion.
  7. Portion & Bake: Dollop the mixture onto the prepared baking sheet using two spoons or a scoop to create 6 distinct mounds.
  8. Bake for 20–25 minutes until the tops are lightly golden and set. Turn the oven off, prop the door open slightly with a wooden spoon, and let the puffs cool inside the oven for 10 minutes to minimise collapse.
  9. Carefully remove and serve the Blueberry Dream Clouds warm or cooled.