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1
Preheat oven to 300 degrees. Spray a large baking sheet with vegetable cooking spray and set aside.
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2
In a large bowl, with very clean beaters, whip the egg whites with the cream of tartar for 3-4 minutes - or until very stiff peaks form and they are almost turning dry. Set aside.
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3
With the same beaters, in a large bowl beat the cold cream cheese until smooth. Beat in the egg yolks, Splenda, and salt for 2 minutes until light yellow.
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4
Gently fold one-third of the egg whites into the yolk mixture to lighten. Fold in the remaining whites until all fluffs disappear, but be careful not to deflate them.
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5
Mound into desired sizes on the prepared baking sheet (or in a pizza pan, or muffin tins, or a mini loaf panwhatever shape and size you want). Bake for 30 minutes - depending on size. (I made 6 large pieces and 30 minutes was just right. Smaller sizes will require less timejust watch.) They should be a deep golden brown and crispy to the touch.
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6
Immediately loosen with a pancake turner and allow to cool for a few minutes on the pan. Remove to a wire rack to cool completely. Store in an airtight container or plastic bag.
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7
These are the stats for the WHOLE recipe. Divide by how many servings you prefer.
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8
Total Recipe: 474 Calories; 28 g Protein; 36 g Tot Fat; 7 g Carb; 0 g Fiber; 1 g Sugar; 533 mg Sodium
