2. In a large mixing bowl, beat 6 egg
whites and 1/4 tsp of cream of tartar with an electric mixer on
medium-high speed, until the egg whites become fluffy and
hold stiff peaks.
3. Scoop this mixture out into two large ball-like
portions on a baking sheet lined with parchment paper.
4. With the back of a large spoon, depress the middle of each portion to
form a pocket (this is where the fruit will go).
5. Bake in the oven until the mixture turns light golden brown, between 5 and 10
minutes. Remove from oven and set aside to let cool.
6. Cut up 2 cups of strawberries and mix in a bowl with Splenda.
Add the protein powder to this mixture, 1 scoop at a time,
mixing well. Once these dry ingredients are mixed together,
add water 1 tbsp at a time until the mixture becomes
creamy.
7. Pour the strawberry mixture into the meringue pockets,
letting it flow over the sides. Serve cool.
2. In a blender, blend cottage cheese and
eggs until smooth and creamy in texture. Remove mixture
from blender and place into a mixing bowl. Mix in Splenda
and lemon juice. Finally, add baking powder and lemon zest
and mix well.
3. Fill two 2.5″ ramekins with the mixture.
4. Fill a large baking
pan half-full with hot water. Place the ramekins inside the
baking pan so that the water comes approximately half way up
the sides of ramekins.
5. Place the baking pan containing the ramekins into the oven and allow to bake for 35 to 40 minutes.
6. When finished baking, remove the baking pan from the oven
and the ramekins from the water. Allow ramekins to cool
outside of the water pan. When cool to the touch, place into
the fridge over night.
2. Prepare a large baking dish by spraying Cooking Spray
3. Place sweet potatoes in a saucepan and cover with water.
Bring to a boil. Reduce heat and let simmer until just tender. Dont
overcook the sweet potatoes you want them a bit firm. They will finish
cooking in the oven.
4. Drain sweet potatoes and set aside to cool. Peel if desired.
Cut into rounds 1/4-inch thick and lay them in the baking dish. Dont
overlap the pieces of potato.
5. In a heavy saucepan place apple juice, nutmeg, cinnamon,
lemon zest and salt. Simmer over low heat for several minutes. Add olive
oil and lemon juice. Stir well. Pour over the sweet potatoes.
6. Place the baking dish in the oven and bake the sweet potatoes for 20 minutes
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