Clouds...bread substitute
This recipe is from bariactriceating.com. I've made 3 different versions of the recipe and like this one best. The comment it is very high in protein doesn't seem quite accurate to me. There are 18 grams in the whole batch so if you get 10 Clouds, that's only 1.8 grams of protein.
The CLOUDS are a delicious home-made bread replacement that is practically CARB FREE and very HIGH in protein and they are just like HEAVEN so I call them CLOUDS Hahahaha........ EASY to make too! Here is the recipe......
3 Whole Eggs, CAREFULLY SEPARATED (whites apart from yolks)
3 Tablespoons Whole-Fat Cottage Cheese
1/4 teaspoon of Cream of Tartar
1 Packet of Sweetener (Sweet-n-low, Splenda, etc.)
Separate the whites and the yolks of 3 eggs CAREFULLY (I put the whites in one mixing bowl, and the yolks in another). Add the Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks. In the other bowl, smoothly mix together the egg yolks, the Cottage Cheese and one packet of Sweetener until smooth. Now, CAREFULLY fold this mixture into the egg whites until when mixed, but try and not break down the fluffiness of the egg whites too much.
Now, spray two cookie sheets with Pam. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets. A good rule of thumb when doing this, is to "envision" how the top-half of the McDonalds Happy Meal hamburger bun looks - you know, about 3/4 inch thick and 4 to 5 inches across. You get the idea
Drop them in to a 300-degree oven, on the middle rack. Here is when you have to watch them, because I have NEVER seen 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, the COLOR of a McDonalds Hamburger bun - you know, that dark brown-tan color?
Remove from the pans and cool on a rack or cutting board. You will notice that these are crumbly and kind of stiff like cooked meringue - but don't let this fool you! ONCE THEY ARE TOTALLY COOL, seal them up into a ziplock storage baggie or a Tupperware OVERNIGHT. 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 :)
WHOLE BATCH
Calories: 230
Total Fat: 15 g
Total Carbs: 1.5 g
Protein: 18 g
The CLOUDS are a delicious home-made bread replacement that is practically CARB FREE and very HIGH in protein and they are just like HEAVEN so I call them CLOUDS Hahahaha........ EASY to make too! Here is the recipe......
3 Whole Eggs, CAREFULLY SEPARATED (whites apart from yolks)
3 Tablespoons Whole-Fat Cottage Cheese
1/4 teaspoon of Cream of Tartar
1 Packet of Sweetener (Sweet-n-low, Splenda, etc.)
Separate the whites and the yolks of 3 eggs CAREFULLY (I put the whites in one mixing bowl, and the yolks in another). Add the Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks. In the other bowl, smoothly mix together the egg yolks, the Cottage Cheese and one packet of Sweetener until smooth. Now, CAREFULLY fold this mixture into the egg whites until when mixed, but try and not break down the fluffiness of the egg whites too much.
Now, spray two cookie sheets with Pam. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets. A good rule of thumb when doing this, is to "envision" how the top-half of the McDonalds Happy Meal hamburger bun looks - you know, about 3/4 inch thick and 4 to 5 inches across. You get the idea
Drop them in to a 300-degree oven, on the middle rack. Here is when you have to watch them, because I have NEVER seen 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, the COLOR of a McDonalds Hamburger bun - you know, that dark brown-tan color?
Remove from the pans and cool on a rack or cutting board. You will notice that these are crumbly and kind of stiff like cooked meringue - but don't let this fool you! ONCE THEY ARE TOTALLY COOL, seal them up into a ziplock storage baggie or a Tupperware OVERNIGHT. 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 :)
WHOLE BATCH
Calories: 230
Total Fat: 15 g
Total Carbs: 1.5 g
Protein: 18 g
~Jo~
RNY: July 8, 2008
Dr. John Price
Kansas City, MO
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