This recipe has been around for awhile. I’ve poo-pooed it and thought: GAG. But that just goes to show ya’…try it before you say you don’t like it!
I have to thank so many people from Before&AfterChat message board for being ‘pushers’ and talking incessantly about this stuff. I finally broke down and made a batch and it’s pretty darn good.
Light, airy, fluffy, mild tasting – not eggy at all. I made it with cream cheese, and the smell was wonderful as it baked. It has sort of a tangy flavor – maybe like a very mild sourdough. But this is right out of the oven and cooled. We’ll see what we get after it sits overnight and mellows!
This is NOT bread…and won’t pass for it in a blind taste-test!! But as a “holder” for all sorts of fixings, this works great.
I’m thinking of SO many variations: orange zest and almond extract, cinnamon and minced raisins, cocoa powder, finely shredded sharp cheddar and minced crisp bacon, pizza seasonings and Parmesan, roasted garlic and Feta crumbles….somebody STOP ME!!
(this recipe adapted from cleochatra)
3 eggs, separated
3 ounces 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
Pinch of salt
Preheat oven to 300 degrees. Spray a large baking sheet with vegetable cooking spray and set aside.
In a large bowl, with very clean beaters, 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. Set aside.
With the same beaters, in a large bowl beat the cold cream cheese until smooth. Beat in the egg yolks, Splenda, and salt for 2 minutes until light yellow.
Gently fold one-third of the egg whites into the yolk mixture to lighten. Fold in the remaining whites until all fluffs disappear, but be careful not to deflate them.
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. (I made 6 large pieces and 30 minutes was just right. Smaller sizes will require less time…just watch.) 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 are the stats for the WHOLE recipe. Divide by how many servings you prefer.
Total Recipe: 474 Calories; 28 g Protein; 36 g Tot Fat; 7 g Carb; 0 g Fiber; 1 g Sugar; 533 mg Sodium