185 Calories • 38g Protein • 2 WW Points
Light, fluffy, almost unreal — this really is obsession-worthy.
Why You’ll Love It
- Only 2 ingredients
- No flour, no sugar, no butter
- Soft, airy, soufflé-like texture
- Perfect for breakfast, dessert, or late-night cravings
Ingredients (That’s It!)
- 1 cup (225 g) low-fat cottage cheese
- 3 large eggs, separated
👉 That’s the whole recipe.
Instructions
1️⃣ Prep
- Preheat oven to 160°C / 325°F
- Line a small cake pan (6–7 inch) with parchment paper
2️⃣ Blend
- Blend cottage cheese + egg yolks until completely smooth
(Very important for fluffy texture)
3️⃣ Whip
- Beat egg whites until stiff peaks form
(Bowl must be clean and dry)
4️⃣ Fold
- Gently fold the cottage cheese mixture into egg whites in 3 additions
- Use a spatula and light hand — do NOT overmix
5️⃣ Bake
- Pour into prepared pan
- Bake 30–35 minutes until set and lightly golden
- Turn oven off, crack door, rest 10 minutes (prevents collapse)
6️⃣ Cool & Enjoy
- Cake will settle slightly — that’s normal
- Slice and enjoy cloud-soft goodness ☁️
Nutrition Information (Whole Cake)
- Calories: ~185 kcal
- Protein: ~38 g
- Fat: ~4 g
- Carbs: ~6 g
- WW Points: ~2
(May vary slightly by cottage cheese brand)
Allergen & Dietary Info
Contains
- Dairy
- Eggs
Nut-Free
Gluten-Free
Egg-Based
High-Protein
Not dairy-free or vegan (structure depends on both)
Q & A
Q: Does it taste like eggs?
No — it tastes mildly creamy, like cheesecake-meets-soufflé.
Q: Why did mine collapse?
Either:
- Egg whites not stiff enough
- Over-folded batter
- Removed from oven too fast
Q: Can I add sweetener or flavor?
Yes! Add:
- Vanilla extract
- Cinnamon
- Lemon zest
- Zero-cal sweetener
(Still very low calorie)
Q: Can I refrigerate it?
Yes — store up to 2 days. Texture becomes slightly denser but still good.
Q: Can I freeze it?
Not recommended — it releases water when thawed.
Obsession-Level Tips
- Blend cottage cheese until silky smooth
- Use room-temperature eggs
- Amazing topped with berries or a dusting of powdered sweetener
