Okay so when i was browsing around on pinterest i came across this recipe for a bread substitute. I made it last night and i must say I thought it was delicious. Whats even better is I am doing lilmissdiva's boot camp this week and I can eat this because it is only made with eggs cream of tartar and cream cheese ( or cottage cheese). It is delicious and very very easy to make! I was craving something sweet last night so I took a half of one and put some sugar free syrup on it. It literally tasted like a pancake! If you are missing bread and dont want to eat all of the carbs, this is a perfect substitute. best part of it is that it is extra protein!

I used fat free cream cheese

***** make sure that the peaks on the meringue are extra firm

The recipe says it makes 10, but it made 6 when I did it. This is the breakdown for each one

Generic - Egg, 3 large egg 210 3 15 18 Adams - Cream of Tartar, 1/4 tsp 0 0 0 0 Philadelphia - Fat Free Cream Cheese, 1.5 ounce (28 g) 45 3 0 6 Add Ingredient

Total: 255 6 15 24 Per Serving: 43 1 3 4

About This Recipe

"These are a delicious home-made bread replacement that are practically carb free and very high in Protein. They are just like heaven so I call them clouds. Compliments of Kristin Patterson."

Ingredients

• 
  
  • 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.
  
• 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.
  
• 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 Pam or other fat-free cooking spray.
  
• 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).
  
• Remove from the pans and cool on a rack or cutting board.
  
• 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.
  
• 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!
  

heres the website

http://www.food.com/recipe/carb-free-cloud-bread-411501

Definitely trying this!!

Thank you!!

Yummo

This is amazing! I can't wait to try it out!! Do you know how long they last? I didn't know if since they are made of egg if they will keep for very long? Anyone know?

They don't last too long, a few days. I just froze some recently but haven't thawed them and ate them yet, so I am not sure how they will hold up to freezing.