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Friday, May 18, 2018

Cloud Bread—Light & Airy—Savory & Sweet

Lunch with Cloud Bread served up on Celebrate dinner plate

Don’t you just love it when you find a new recipe and food that becomes a new favorite? Cloud Bread has become a favorite food in our family. We use it in a variety of ways. We have found it can take on many different flavors from savory to sweet. It can be a great alternative for sandwich bread, hamburger buns, pita bread or crackers. Amazingly it is hardy enough that it will hold up when used for sandwiches even though it is described as light and airy. It is definitely unique. And how great is it that it is gluten free, fat free and low carb, low cal, diabetes-friendly and bariatric friendly. No fake ingredients included.

We like it so much I have made both a savory and a sweet version of the recipe. They are simple to make and easy to store. These are great for lunch or healthy snack.

Savory Cloud Bread


Ingredients:


  • 4 large eggs, separated
  • ½ teaspoon cream of tartar
  • ¼ cup low fat whipped chive cream cheese
  • 1 teaspoon chives, freeze-dried or fresh
  • ¼ teaspoon Kosher salt
  • ½ teaspoon California-style granulated garlic
Cloud Bread served up on Hälsa side plate

Directions:

  1. Preheat the oven to 300° F. 
  2. Line two large baking sheets with parchment paper.
  3. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.
  4. Place the cream cheese in a clean bowl in the stand mixer (Kitchen aid). Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the dill, salt, and granulated garlic.
  5. Gently fold the firm meringue into the yolk mixture. Mix in ⅓ of the meringue at a time; the last third should be barely folded in. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon ¼ cup portions of the foam onto the baking sheets and spread into even 4 inch circles, about ¾ inch high. Make sure to leave space around each circle. 
  6. Bake for 20-25 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken.
  7. Cool for several minutes on the baking sheets, then move and serve!

Sweet Version:


Substitute:


  • ¼ cup unsweetened applesauce--for low fat whipped chive cream cheese
  • 1 teaspoon pumpkin pie spice--for chives, freeze-dried or fresh
  • ½ teaspoon maple syrup--for California-style granulated garlic 
  • Use all other ingredients above as listed. Follow same instructions.

Note:


  • Cloud Bread can be stored in an airtight container in the refrigerator for several days. However the texture is best if eaten within 12 hours of baking.
  • Cloud Bread can also be frozen and stored for several weeks. Wrap each piece individually in saran wrap before placing them in an airtight container. 
  • Take them out, as you need them, about 30 minutes before use to thaw. Use as desired.


PREP TIME:

10 minutes.

COOK TIME:

15 minutes

NUTRITION INFORMATION FOR SAVORY VERSION

Yield: 12 pieces
Calories per piece: 35
Total Fat: 2.1g
Saturated Fat: 0.7g
Cholesterol: 75mg
Sodium: 153mg
Carbohydrates: 0.6g
Sugar: 0.2g
Protein: 3.4g

NUTRITION INFORMATION FOR SWEET VERSION

Yield: 12 pieces
Calories per piece: 32
Total Fat: 1.69g
Saturated Fat: .54g
Cholesterol: 62mg
Sodium: 69mg
Carbohydrates: 1.5g
Sugar: 1.2g
Protein: 2g


Enjoy! And Live Vibrant!


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