Cooking

Cloud Bread

Cloud Bread

3 eggs

1 packet artificial sweetener

1/4 tsp. cream of tartar

3 T. cream cheese (or 3 T. whole milk cottage cheese)

Preheat oven to 300.  Separate eggs (no yolk in the white).

Bowl 1:  mix yolks, 3 T. cream cheese (or cottage), and one packet of sweetner.  Mix well.

Bowl 2:  Beat egg whites and cream of tartar.  Whip until stiff peaks are formed.

Very carefully, fold in the yolk mixture with the egg white mixture.  Be sure and not stir too much, just fold in until incorporated.

I used a 1/4 c. measuring cup to dip out 10 clouds.  I put them on 2 greased cookie sheets.

Bake for 10 minutes (depending on your oven, can be up to 12 minutes). You want them to be golden brown.

Remove from oven, place on cookie rack and cool completely.

Once cooled, they will be crisp, like meringue if you eat them right then.

I put them in a baggie and let them set all day.  By doing that, it became the consistency of a bun.

Serving size:  2 pieces.

Carbs per serving:  0

I used this for my hamburger, tonight.  It doesn’t have much of a taste, but I could tell it was there and it was good.  Big Daddy really like them!  These would be great for any sandwich.  I will be making these again!

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