Ingredients

• 3 whole eggs, separated from yolk
• 3 tbsp low-fat cottage cheese, lactose free (Lactaid)
• Stevia, 1/4 tsp
• 1/4 tsp cream of tartar

Directions

1. Preheat oven to 300 degrees.
2. Separate the eggs very carefully, there must be no yolk in the white.
3. In one bowl, mix together the egg yolks, the 3 tbsp of cottage cheese and the one packet of sweetener until smooth.
4. In the other bowl add 1/4 teaspoon of cream of tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
6. Spray two cookie sheets with nonstick oil cooking spray.
7. With a large spoon, “scoop” the mixture into 10 even rounds on the sheets (about the size of the top-half of the hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
8. Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a hamburger bun).
9. Remove from the pans and cool on a rack or cutting board.