Cloud Bread with a twist
3 eggs, separated
3 ounces reduced-fat/fat-free cream cheese OR 3 tablespoons sour cream or ricotta cheese or cottage cheese or thick yogurt
1/2 teaspoon Splenda granular
1/8 teaspoon cream of tartar
Pinch of salt
.
Preheat oven to 300 degrees. Spray a large baking sheet with vegetable cooking spray and set aside.
In a large bowl, with very clean beaters, whip the egg whites with the cream of tartar for 3-4 minutes – or until very stiff peaks form and they are almost turning dry. Set aside.
With the same beaters, in a large bowl beat the cold cream cheese until smooth. Beat in the egg yolks, Splenda, and salt for 2 minutes until light yellow.
Gently fold one-third of the egg whites into the yolk mixture to lighten. Fold in the remaining whites until all fluffs disappear, but be careful not to deflate them.
Mound into desired sizes on the prepared baking sheet (or in a pizza pan, or muffin tins, or a mini loaf pan…whatever shape and size you want). Bake for 30 minutes – depending on size. (I made 6 large pieces and 30 minutes was just right. Smaller sizes will require less time…jus****ch.) They should be a deep golden brown and crispy to the touch.
Immediately loosen with a pancake turner and allow to cool for a few minutes on the pan. Remove to a wire rack to cool completely. Store in an airtight container or plastic bag.
These are the stats for the WHOLE recipe. Divide by how many servings you prefer.
Total Recipe: 474 Calories; 28 g Protein; 36 g Tot Fat; 7 g Carb; 0 g Fiber; 1 g Sugar; 533 mg Sodium
