Thursday, January 3, 2013

Cloud Bread

Woah - if you have trouble eating bread after the band or are low carb dieting, you have to try this recipe! This blows the cauliflower pizza crust out of the water as a bread substitute!! I've been seeing this recipe float around but tonight is the first time I've made it. I'm sad that I waited this long!!!

75 calories, 0 carbs, 5 protein

Preheat oven to 300

3 eggs
1/8 tsp cream of tartar
3 oz cream cheese

Separate egg whites and yolks into 2 small bowls if you're using a stand mixer. Use 2 medium bowls if you're using a hand mixer.

First beat the whites and cream of tartar until stiff peaks form. If you're using a stand mixer, very gently transfer the whites back into a bowl and set aside.

Dump the cream cheese and and egg yolks in the mixer bowl and beat until smooth. Scrape down the sides with a spatula a few times to incorporate then cream cheese.

Remove from mixer and gently fold the whites into the cream cheese and yolks mixture. Be very gentle with those whites!!

Spray a cookie sheet or use a silpat and gently spoon the mixture onto sheet making six equal rounds, each about the size of a pancake. Bake for 30 minutes.

Let them sit on the pan for a minute or two and then remove and cool on a rack or paper towel. You don't want them to be hard, they should be soft and fluffy and bend a bit.

Use them like bread. I topped mine with a little melted butter, Splenda and cinnamon and I'm determined to make a BLT on these this week too.  I saw a blogger on Pinterest who used these as hamburger buns, someone else spread the batter into a pizza pan and made pizza crust out of it. You could probably use it as a pie crust somehow. Whoever came up with this recipe is a genius!

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