Lemon Cream Cloud Puffs
Lemony whipped cream, on top of tasty cloud bread, and topped with lemon zest, raspberries, and just a touch of powdered sugar. These were so light and super yummy! The tart from the lemon was balanced out with the raspberries and made for a great treat!
WW My Way Smart Points: 2 Green, 1 Blue, 1 Purple
Making The Cloud Bread Base
I used the recipe from Healthy Recipes Blog. I found their directions super easy to follow and they turned out great on my first try, no adaptions needed. But in case they are a bit unclear I will sum up what I did as well.
So to start, I took 3 eggs and separated the egg whites from the yolks. Placing them each in their own bowls. I then added the cream of tarter (1/8th tsp) and added it to the egg whites.
They call for an electric whisk, but I just used my normal hand blender with the typical whisk attachment beaters and it worked perfectly fine. So you take the beater and beat the egg whites until they form stiff white peaks. It should look something like this when you turn the beater off.
After this is nice and pretty, I mixed the 1/4th cup Greek Yogurt and 1/8th tsp of salt into the egg YOLKS. Using a normal hand whisk, I mixed those 3 things together until combined completely.
Now for the tricky part. You take the egg whites and fold them into the yolk mixture. Do this in little batches, one scoop at a time. I used a normal spatula, took a little plop of the egg whites and put it on top of the yolk mixture. Take the spatula, and take the yolk mixture from the bottom and spoon on top of the whites, folding the egg whites into the yolk mixture. Do this several time until you have used up all the egg whites. Do this gently so that you keep the fluff of the egg white, this is what gives the bread its shape.
From here you take a 1/4 cup scoop and spoon the full mixture unto paper bags cut to fit your baking sheet. I cut the bag and then use the inside of the bag, its cleaner.
Now you just toss these bad boys in the oven at 300 for 30 minutes. That time was pretty much accurate for this size of cloud bread. If you are looking to use this recipe as actual bread for burgers and such you could totally do that, but I would make the scoops bigger and cook them for longer. They pretty much stay the same size as the scoop you make.
They should look nice and crispy like this when they are ready to come out. I let them cool on the sheet for a few minutes, and then slid the paper off the pan and let them cool for about 30 minutes until I bagged them up and placed in the fridge to use later.
The Lemony Whipped Cream
I cheat and like to use already made cool whip for my desserts. You can use any kind you want, sugar free, lite, normal, fat free, they will all work, it will just affect the smart points for the finished product. The sugar free is 2 pts a serving and the fat free is 1 pt a serving.
I took 1 lemon, and zested it completely and set it aside. I then zested another lemon and added this to the cool whip. I used 1.5 8 oz containers to make my filling. I then squeezed 1.5 lemons worth of juice into a container and picked out the fallen seeds.
I added 1 container/lemon of zest and the juice to the cool whip, and mixed them together until combined. You can add less or more lemon juice to your liking of lemony flavor.
Side note: The lemon flavor will get stronger the longer it sits. So be wary of adding too much lemon at first if you plan on serving at a later time.
I laid the cloud breads down on a baking pan, the pan helped contain the cream especially because I was going on the move with them. If you are keeping them at their location, a plate will do.
I then used a normal spoon, and scooped the lemony cream onto each cloud bread, about 2 Tbsps on each bread. Some got more, cuz you know trial and error.
I took raspberries because I think they go good with lemon, but you could use any berry you want, get creative! Then I added the lemon zest I previously set aside and added it to the top.
Keep in the fridge until ready to serve! Enjoy!