Cloud Bread (Phase 1)
Posted On November 08, 2013
They are super light and fluffy right out of the oven. They are super delicate, so you can't expect them to hold a lot but for a simple meat, thin veggie and lettuce "sandwich" these really help tied us over on Phase 1 (or any phase!). Just a little bit sweet, very tasty, great texture. My non-LAD-dieting son and husband tried them too and were very surprised. They both said they'd eat them if I would share :) I may try them with some chives and a few other spices just to jazz them up a bit more.
- 3 eggs, separated
- 3 T whole milk cottage cheese
- 1/4 teaspoon cream of tartar
- 1 packet Stevia
- Extra virgin olive oil cooking spray
- Preheat oven to 300 degrees.
- Separate the eggs very carefully. There must be no yolk in the white.
- In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese and the one packet of Stevia until smooth.
- 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.
- 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.
- Spray two cookie sheets with extra virgin olive oil cooking spray or line with parchment paper.
- With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of a hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
- Bake on the middle rack: 20-30 minutes. You just need to watch them until them become nice and golden brown.
- Remove from the pans and cool on a rack or cutting board.
- While warm they are crumbly and similar to cooked meringue. Once completely cool, seal them in a Ziplock storage baggie or a Tupperware over night, placing parchment paper between each piece. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you want them a little firmer for a sandwich I recommend eating them right away or toasting them in the oven again for just a minute or two before eating (after they have been refrigerated.)