Thursday, April 19, 2012

Cloud Bread

Since starting on the calorie counting wagon in February one of the things that I've been most scared to eat much of is bread (seriously, anxiety accompanies when I think about having a sandwich!). It just has too many calories in it for me to want to waste my time with. Which is sad to me. I've probably had 4 slices of bread in the last month and a half. Maybe.

At only 43 calories each piece for this "cloud bread" how could I not try it?! The thought of having a sandwich was too good to let it pass. 
Cloud Bread
(link to recipe I used -
I really didn't make many changes, but my notes are in red :)
  • 3 eggs , separated
  • 3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese (I used cream cheese, can't go wring there)
  • 1/4 teaspoon cream of tartar (I didn't have any so I looked up substitutes and ended up using 1/2 tsp lemon juice.)
  • 1 (1 g) packet artificial sweetener (I used 2 tsp splenda)


  1. Preheat oven to 300 degrees.
  2. Separate the eggs very carefully, there must be no yolk in the white.
  3. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth. (I softened the cream cheese for about 30 seconds in the microwave)
  4. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
  5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
  6. Spray two cookie sheets with Pam or other fat-free cooking spray.
  7. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
  8. Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. (Mine only cooked for 21 minutes)You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
  9. Remove from the pans and cool on a rack or cutting board.
  10. While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. 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
     **I let them cool for about 10 minutes and then spread butter on one and ate it with my breakfast. I was actually pleasantly surprised and how good it was. Maybe it's because I haven't eaten bread in a while? I'm interested to see how the texture changes after they've sat for a while longer. They were so easy to make though, I think I'll be making them again.  I'm also already thinking of things to add to them, seasonings, chopped dried fruit, chocolate???, cheese, mmmm.
    I'm seeing how these store in the fridge, left in a ziplock on the counter they're pretty soft and a little sticky to deal with. Or maybe I just need to bake them longer next time.

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