Cloud Bread with Yogurt Butter Recipe

Cloud Bread with Yogurt Butter

This recipe is prepared with Pingo Doce butter, which has a lower fat content than regular butter, is unsalted, and contains 16% natural yogurt.

Ingredients

4 XL eggs

½ tsp baking soda

60g cream cheese

1 tsp dried herbs

½ tsp salt

¼ tsp garlic powder

1 unsalted yogurt butter

Preparation

Preheat the oven to 150°C (300°F) using the fan setting.

Line two baking trays with parchment paper. Set aside.

Separate the egg whites from the yolks and reserve the yolks. Beat the egg whites together with the baking soda until stiff peaks form and set aside.

In a bowl, place the cream cheese and beat until softened. Add the yolks, one at a time, scraping the sides of the bowl well. Add the herbs, salt, and garlic powder.

Gently fold the egg whites into the yolk mixture. Do not overmix.

Place mounds of the mixture (3 tablespoons each) onto parchment paper. Spread them out to form discs about 2 cm thick, leaving space between the discs.

Bake for 15 to 18 minutes.

Remove and serve with the yogurt butter.