By Donna&Danielle on January 7, 2018
We have been snowed in here for the past few days. I have binged watched enough television so today I decided to “play” in the kitchen.
I take my lunch with me to work. Salads and bento boxes and yogurt and fruit are good but there are times I would love a sandwich without using those precious carbs. Enter, Cloud Bread. This bread has minimal ingredients none of which are flour or grains. It is light and airy as you might guess by its name and makes a great sandwich. I do think when I take it to work for lunch that I will pack the sandwich makings separately and assemble it when I am ready to eat.
The ingredients include 3 eggs, a pinch of cream of tarter, a pinch of sea salt, 1/4 teaspoon of honey and 1/3 cup non fat Greek yogurt. Yup, that’s it! The finished product reminds me of cream puff shells ( and who doesn’t like cream puffs?). It tastes a little eggy but not overwhelming. Best of all 2 rounds count as 1 protein.
So today was a perfect day to give this recipe a try! These were easy!
You need to separate the eggs placing the egg whites in one bowl and the egg yolks in another. Add cream of tarter to the egg whites and whip them with a hand mixer until soft peaks form. Set that bowl aside. Next add salt, honey and yogurt to the egg yolks and mix with a hand mixer until just combined.
Gently fold about 1/3 of the egg whites into the egg yolk mixture. Repeat with remaining egg whites.
Using a spoon gently transfer 6 scoops of the batter onto a cookie sheet sprayed with olive oil. Gently spread each into a thick pancake shape, about 3 inches around.
Bake until golden brown, about 25-30 minutes. They should be crispy on the outside.
Allow them to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely. Store in an air tight container.