Cloud Bread

[Ciors]

3 eggs, separated
85 g 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 (vinegar can be substituted)
1/4 tsp of salt

method

Heat oven to 150 deg C

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.

In a separate bowl, beat the cold cream cheese until smooth. Beat in the egg yolks, Splenda, and salt for 2 minutes until light yellow.

Fold one-third of the egg whites into the yolk mixture to lighten. Carefully fold in the remaining whites until all fluffs disappear.

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.

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 have a pancakeish texture, they're quite bland, I recommmend making as per the recipe, and then modify...cheese, spices etc. I had one as a snack today, and was quite satisfied afterwards.

http://eatingwelllivingthin.wordpres...riiiiiiiiight/

[battler]

Thanks for the recipe! I will give this a try once I get BACK on MAINTENANCE.

[claireybell]

Bring on maintenance!