Makes 6 servings
3 raw eggs
3 ounces cream cheese (not softened)
1 teaspoon cream of tarter
Preheat oven to 300 degrees
Separate the eggs.
Use mixer with clean bowl and clean beaters to whip egg whites
and cream of tarter until stiff.
Use mixer and separate bowl to combine egg yolks and cream cheese.
Using a long thin spoon or spatula, gradually fold the egg yolk mixture
into the egg white mixture, a little bit at a time, being careful not to break down the whites.
Spray nonstick coating on a cookie sheet, and spoon the mixture onto the sheet,
making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes in 300 degree oven.
They should come out slightly soft, not crumbly.
Let cool on the pan for a few minutes, and then remove to a rack and allow them to cool.
Store in a loosely open sack and allow to rest on the counter before use
(otherwise they might be too moist)
They can be individually wrapped and frozen.
Makes Six Servings,
One/sixth = 1 serving
Net Carbs 0.7 grams
Protein 4.6 grams
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