I have to admit that I was a little skeptical at first. The main ingredient is eggs. So with four ingredients, two bowls and a mixer, I set out to make my first batch of cloud bread. I have since made a batch at least every other day! It is easy, fairly quick and a great low carb replacement for traditional bread.
- 3 eggs, separated
- 3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
- 1/4 teaspoon cream of tartar
- 1 (1 g) packet artificial sweetener
Directions:
Preheat oven to 300 degrees.
- Separate the eggs very carefully, there must be no yolk in the white.
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In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
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In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
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Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
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Spray two cookie sheets with Pam or other fat-free cooking spray.
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With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across
- Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
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Remove from the pans and cool on a rack or cutting board.
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While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
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Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!
My own deviations to the recipe-
I made 6 on one pan.
I tried several cookie sheets. Ultimately, using a baking stone that I had preheated with the oven worked best.
I use cream cheese.
The sweetener I used was Splenda.
You can see that you can use right out of the oven after it has cooled a bit or seal it in a bag overnight to get a more rubbery texture. We like to use it just cooled out of the oven for a hamburger bun, to make a ham and cheese sandwich or just spread peanut butter on it and eat it.
One of my favorite things to do with it after it has sat overnight is to make a egg sandwich from two pieces, a piece of ham and a piece of cheese.To do this, take put your ham and cheese on the fluffy side and sandwich two pieces together with flat sides that were on the pan on the outside. Put the whole sandwich in the toaster oven and toast for a few minutes. It is kind of crazy but it makes the inside turn back into egg and the outside toasts like it is bread. Really good. I have also made garlic toast out of it in the toaster oven.
I am sure that there are numerous other things to use this cloud bread for! If you make it, let me know what you think and how you use it. I can always use new ideas to add to our low card recipes!
As always, let me know if there is anything I can do to help you with your weight lose or getting healthy efforts! 256-338-9687 or acestome@hotmail.com
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