Cloud Bread (0 points)

6 servings

Ingredients:

3 large eggs, separated

3 tbsp plain fat free greek yogurt

1/4 tsp baking powder

Directions:

Preheat oven to 300F. Prepare your baking sheet by lining with parchment paper or a silicon mat. Set aside.

Mix together your separated egg yolks with yogurt and blend them until smooth.

Beat your egg whites and 1/4 tsp baking powder until stiff peaks form.

Fold the egg white mixture into yolk yogurt mixture but do not over mix.

Using a cookie scoop or large spoon, drop the batter (around 5 tbsp each) onto your prepared pan leaving a little room between.

Bake for 25 minutes. Cool on a rack.

Suggested Serving: I sprinkled these with a little salt when they came out of the oven but you can add seasonings to the batter before you bake as well. I let these cool for about 12 hours before I put them into a plastic bag in the fridge. They get quite soft in the bag so I take them out a couple of hours before I need them so they firm up.

Variation:

Chocolate - add 1 tbsp of unsweetened cocoa and 3 tbsp of splenda to the recipe.