Cloud Bread

3		Large Eggs,s separated
3  ounces		low-fat Ricotta Cheese
1/2  teaspoon		Splenda
1/8  teaspoon		cream of tartar
1  pinch		of Salt

Tip: For nutritional information on all the ingredients in Cloud Bread just click on each ingredient name. Then adjust the serving size for any Cloud Bread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat Oven to 300 degrees. Spray a large baking sheet with EVOO spray.

In a large bowl whip the eggs whites 3-4 minutes until stiff peaks form and almost dry. Set aside.

In another bowl with the same beaters mix the ricotta until smooth. Add the remaining ingredients and beat for 2 minutes until pale yellow.

Carefully fold 1/3 of the egg whites into the yolk mixture. Fold the rest of the egg whites in the yolk mixture.

Mound on the prepared pan in six equal portions.

Bake for 30 minutes.

Immediately pull from the oven and loosen from the pan.

Leave on the pan for a few minutes, then, remove to a wire rack to cool competely.