Tuesday, February 16, 2016
Rosemary Cloud Bread- NO Carbs!
I've had my eye on this recipe for awhile. It's from Body Rebooted. I'm trying to eat healthy so this fits into my new lifestyle.
My little rosemary plant which traveled from NY to this location is thriving. I was shocked when we arrived in October to see how much it had grown! Fresh rosemary at my fingertips.
I had dried in the cabinet but wanted to snip the fresh rosemary and dry it in the oven. Rinse the rosemary well in cold water to remove any remaining dirt or debris. Pat dry with paper towel or use a salad spinner to remove moisture. Pick off any withered leaves or woody stems.
Place the leaves on a large cookie sheet and bake for 2 hours in a 200 degree oven. Give it a toss after an hour.
Remove cookie sheet from oven and allow to cool. Crush the leaves. I stored leftover leaves in small clean jar.
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3 large eggs- separated
1/4 teaspoon Cream of Tarter
3 tablespoon cream cheese
1 teaspoon honey
Preheat oven to 300 degrees F
Line cookie sheets with parchment paper.
Separate the eggs. Place yolks in a medium size bowl, whites in a larger bowl.
Mix the 3 yolks, cream cheese, honey until well blended.
Add cream of tarter to the egg whites and beat until stiff peaks form.
Gently fold yolk mixture into the egg whites. I used a tablespoon to drop the combined mixture onto the prepared cookie sheet.
Sprinkle crushed rosemary on top.
Bake for 25 minutes.
Remove from oven and allow to cool.
Note: This are as light as a cloud and really, really good. I stored them in a container with a lid in the fridge. They didn't last long :-)
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