Blueberry Fluffy Cottage Cheese Cloud Bread

Preheat and Prepare: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Blend Cottage Cheese: If you haven’t already, blend the cottage cheese until it is completely smooth. This is important for the texture of the cloud bread. A food processor or immersion blender works well for this.
Separate Eggs Carefully: Separate the eggs, ensuring that no yolk gets into the egg whites. Even a tiny bit of yolk can prevent the egg whites from whipping properly.
Whip Egg Whites: In a clean, dry glass or metal bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and salt. Continue beating until stiff peaks form. The peaks should hold their shape when you lift the beaters out of the bowl.
Combine Egg Yolks and Other Ingredients: In a separate bowl, whisk together the egg yolks, blended cottage cheese, sweetener (honey or sweetener of choice), cornstarch/arrowroot powder (if using), vanilla extract (if using) and lemon zest (if using). Mix until well combined and smooth.
Gently Fold Mixtures Together: Gently fold the egg yolk mixture into the egg white mixture in three additions. Be very careful not to deflate the egg whites. Use a spatula and fold gently from the bottom up until just combined. It’s okay if there are still some streaks of white.
Fold in Blueberries: Gently fold in the blueberries, being careful not to crush them or overmix the batter.
Shape on Baking Sheet: Drop spoonfuls of the mixture onto the prepared baking sheet, forming small cloud-like shapes. You should be able to make about 6-8 cloud breads.
Bake: Bake for 25-30 minutes, or until the cloud breads are lightly golden brown and set. They should feel firm to the touch.