3 eggs, separated
80g full fat cream cheese
1/2 tsp cream of tartar
Preheat the oven to gas 2/150c/300f. Line 2 large baking trays with greaseproof paper.
Add the cream of tartar to the egg whites and whisk with a electric hand mixer until they firm stiff peaks. You should be able to turn the bowl upside down without the egg whites moving.
Next add the cream cheese to the yolks and mix thoroughly with the whisk.
When they are well combined gently add the egg whites. Fold the egg whites in very carefully and gently to the yolk mix. You need to keep as much air as possible in the mixture.
Once they are combined, gently spoon out onto the baking trays into roughly circular pieces.
Bake for 20 to 25 minutes.
Use each piece as you would a slice of bread. They are great for sandwiches.
Store in an airtight container for up to three days. You can freshen them up by lightly toasting them and they can also be frozen, put a piece of greaseproof paper between each slice to stop them from sticking together.
There are other variations of cloud bread online, the Diet Doctor recipe has psyllium husk in it which makes it more ‘bready’.
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