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Taco Soup for your weekend

Taco Soup for your weekend

Transform your snack time or breakfast with these fluffy, light breads, echoing the freshness and sweetness of blueberries.

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

Scale

  • 3 eggs, separated
  • 3 tablespoons cottage cheese
  • 1/4 teaspoon cream of tartar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh blueberries

Instructions

  1. Preheat and Prepare: Heat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Blend Cottage Cheese: In a small bowl, blend the cottage cheese until smooth.
  3. Beat Egg Whites: In a large bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
  4. Mix Egg Yolks: In another bowl, whisk the egg yolks with the smooth cottage cheese and vanilla extract until well combined.
  5. Fold Mixtures: Gently fold the egg yolk mixture into the beaten egg whites, being careful not to deflate the mixture.
  6. Add Blueberries: Carefully fold in the blueberries.
  7. Form Cloud Breads: Spoon the mixture onto the prepared baking sheet in even rounds, leaving space between each.
  8. Bake: Cook in the preheated oven for 25-30 minutes, or until golden and set.
  9. Cool: Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes