At least 1/2 hour before making, put the whisk attachment and Kitchen Aid Bowl in the freezer.
Preheat oven to 300 degrees.
Get the bowl & whisk attachment out of the Freezer.
Separate the eggs. Put the whites in the Kitchen Aid Bowl and the yolks in a different medium-sized bowl.
In the medium-sized bowl with the yolks, mix in the Greek Yogurt and sweetener.
In the bowl with the egg whites, add in the cream of tartar. Beat this mixture until the egg whites form stiff peaks.
Take the egg yolk mixture and gently fold it into the egg whites. Do not over-stir.
Put parchment paper on a baking tray. Spray with cooking spray.
Scoop out 6 equally-sized "blobs" of the "dough" onto the parchment paper.
Bake 25-35 minutes (check at 25 minutes. In some ovens, they are done at this point). They will get brownish on the top and crackled.
Most people prefer them cold vs warm.
Many people like to re-heat in a toaster or toast oven to get them somewhat crispy.
Serving Size: 2 pieces
(1 Egg/serving = .33 LEAN + 1.6 oz Greek Yogurt/serving = .13 LEANEST, so 1 serving = about 1/2 LEAN).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 2.7mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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