Sugar-Free Sweet Lemon Omelettes

1. 1

   Preheat oven to 400u00b0F. Beat egg whites until stiff, the sprinkle with 1/2 cup Splenda and a pinch of salt. Whisk in 5 egg yolks one at a time, then add half of the lemon zest. Fold in the flour and baking powder until well combined.

2. 2

   Line a baking sheet with parchment paper. Spoon omelette batter onto tray to make 8 circles. Bake 8-10 mins. When cooked, gently remove omelettes from parchment paper, fold loosely and leave to cool.

3. 3

   Dissolve gelatin according to package instructions. Mix cottage cheese, 1/4 cup Splenda, remaining lemon zest, and juice. Stir 2 tbsp cream into dissolved gelatin and add to cottage cheese mixture. Chill.

4. 4

   Whip cream until stiff and fold into chilled mixture. Leave for 30 mins to cool. Whisk lightly, pour into a piping bag with large star tip and fill omelettes. Leave 30 mins to cool. Sprinkle with 1 tbsp Splenda. Garnish with lime slices and lemon balm.

No nutritional information available.

No additional tips available.