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From our Popular Recipe results for Cloud Bread With Greek Yogurt
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Ingredients
- servings: 10 pieces
- 4 large eggs, separated
- 1/2 teaspoon cream of tartar
- 2 ounces low-fat cream cheese
- or – (1 1/2 ounces of set greek yoghurt)
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon sea salt
- 1/4 – 1/2 teaspoon garlic powder
Method
- Preheat the oven to 300 degrees F
- Line two large baking sheets with parchment paper
- Separate the egg whites and egg yolks
- Place the whites in a stand mixer with a whip attachment
- Add the cream of tartar and beat on high until the froth turns into firm meringue peaks
- Move to a separate bowl
- Place the cream cheese in the empty stand mixing bowl
- Beat on high to soften
- Then add the egg yolks one at a time to incorporate
- Scrape the bowl and beat until the mixture is completely smooth
- Then beat in the Italian seasoning, salt, and garlic powder
- Gently fold the firm meringue into the yolk mixture
- Try to deflate the meringue as little as possible, so the mixture is still firm and foamy
- Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high
- Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes
- The bread should be golden on the outside and firm
- The center should not jiggle when shaken
- Cool for several minutes on the baking sheets, then move and serve!
- Cloud Bread can be stored in an airtight container in the refrigerator for several days
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