CLOUD BUN RECIPES

Steps:

• Preheat oven to 300 degrees.
• Separate the eggs very carefully, there must be no yolk in the white.
• In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
• 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.
• 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.
• Spray two cookie sheets with Pam or other fat-free cooking spray.
• 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).
• Bake on the middle rack. Here is when you have to watch them, because the cooking time is not 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).
• Remove from the pans and cool on a rack or cutting board.
• 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 they are, nice and crisp.
• Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

Steps:

• Preheat oven at 300 degrees F.
• Place your egg whites in a stand mixer with the cream of tartar and whip until stiff peaks. Set aside.
• Place the egg yolks in a bowl with the remaining ingredients and stir well to combine.
• Fold in a small amount of egg whites into the yolk mixture a little at a time until it's all incorporated.
• Pour this into a greased 9 by 13 loaf pan.
• Cut the cardboard into 10 pieces about 3 inches in length for the center slits to resemble a slice in a hot dog roll.
• Place Just halfway into batter not all the way to bottom. 5 on one side of the dish and 5 on the other half of the dish and divide batter in half using two baking cardboard liners.
• Bake 30 minutes or until a toothpick or skewer stick in the center comes out clean.
• Allow to cool completely before removing cardboard sections. Use a sharp knife and work around cardboard to loosed and lift them out.
• Slice into 10 hot dog rolls about an inch on either side of the center slice you made with the cardboard.
• Place them on a baking sheet and heat a skillet with butter or cooking spray to brown each side of hot dog roll.
• If not eating right away, place in an air tight container, use parchment to layer rolls on top of one another, keep refrigerated. When ready to serve from the refrigerator simply reheat in a toaster oven for just a minute to warm or in a dry hot skillet.
• Enjoy!