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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A wonderful bread substitute. Used it this morning to make french toast and if I didn't know it was wheat free I never would have guessed. Ingredients:
3 eggs |
3 tablespoons low-fat ricotta cheese |
1/4 teaspoon cream of tartar |
1 teaspoon splenda sugar substitute |
1 pinch salt |
Directions:
1. Pre-heat oven to 300°F.
2. Beat egg whites to soft peaks.
3. Add cream of tarter and peak to stiff peaks.
4. Meanwhile whisk together egg yolks, ricotta cheese and Splenda and a pinch of salt.
5. Take one third of the egg white mixture and and fold into the egg yolk mixture.
6. Then fold egg yolk mixture into egg white mixture carefully til just blended.
7. On a parchment lined baking sheet form six piles of the mixture.
8. Bake at 300°F for one hour.
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