This post is going to be dedicated to one of my BFF’S, Sydney. Sydney and I are essentially twins. We are from the same area, we both have a bulldog obsession, and we both LOVE bread (there is really so much more we have in common but these are a few of the big ones). We literally love bread so much so that we even wanted to open up our own restaurant called bread. I have waited a while to make a post about Sydney because I really wanted to make sure it was a great one, and folks, that time has come. This is probably the greatest post/recipe of all.
Since I’ve changed my lifestyle, bread has pretty much been out for me. Coming back from my time abroad in Germany (Sydney was there too) I felt constantly bloated, lethargic, and just plain big. I equate my abroad weight gain to the plethora of carbs I ingested while in Germany (including beer). Frankly, considering how shitty I felt when I was back in America (I started having pretty painful stomach issues) giving up bread was easy. My stomach issues, for the most part, have disappeared since I changed my lifestyle but occasionally my longing for a nice fluffy piece of bread hits hard. I know Sydney feels the same because 1) we started eating healthy diets together and 2) we are practical the same person.
This recipe is a total game changer. CARB-LESS CLOUD BREAD. Made from three ingredients and only about 30 calories per cloud!
This one is for you Sydney Surprise Huss. One of the funniest people I know and my partner in crime (and bread).
Carb-less Cloud Bread
3 eggs, separated
3 tbsp low fat cottage cheese (or cream cheese)
1/4 tsp cream of tartar
1 stevia packet (optional)
Preheat the oven 300 degrees and cover a baking tray with a Silat or line with foil. Separate you eggs in two clean bowls. Add the cottage cheese and stevia to the egg yolks, and set aside.
Add the cream of tartar to the egg whites and whip with an electric mixer until stiff peaks form. Fold the egg yolks into the egg whites slowly and gently so the whites do not deflate.
Place heaping spoonfuls onto the baking tray. There should be about 8-10 clouds. Bake for about 30 minutes or until the clouds are brown on top and slightly crunchy. Remove from tray with a spatula and let cool. To get a softer consistency let the clouds sit overnight.