Sloppy Joes with Cloud Bread - My Eating Clean Journey

It’s almost two weeks into phase 3 of my Omni-Drops program. I’m feeling great and have maintained my weight. Yippee! Two more weeks and my husband and I will be loading for another round of phase 2. Meanwhile, I’m enjoying the larger variety of vegetables and the dairy – especially the cheese.

I’ve never been a big bread lover so not having the opportunity to eat that hasn’t really bothered me. My husband is going crazy and when I mentioned to him that there was a low-carb substitute to bread, he was so excited. I made what we call Cloud Bread. It’s made with eggs, cream cheese and cream of tarter. It’s puffy and soft, like a cloud. I was really happy with the way they came out. On the national Omnitrition Facebook group there have been comments made about the failure of being able to produce these. I think the trick is in making sure you beat your egg white enough until they form stiff peaks. If you’re not used to baking, then you might not know exactly what that means.

I found a really good blog post at:
http://bakingbites.com/2005/06/cooking-school-how-to-beat-egg-whites/ which talks about egg whites and making stiff peaks.

If you make these, I’d love to know how yours turns out.

Cloud Bread

Ingredients:

3 eggs, separated

3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese (I used Cream Cheese)

1/4 teaspoon cream of tartar

1 (1 g) packet Stevia

Directions:

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 Stevia until smooth.

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. 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

Thanks to Gillian Spence for sharing this recipe

So now that I have these beautifully golden Cloud Breads, what should I eat with them? We decided on Sloppy Joes.

Sloppy Joes (click the link to a previous blog post with the recipe)

Phase 3 Recipe for the Omni-Drops Program through Omnitrition

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