• 3 eggs, separated
• 3 Tablespoons cream cheese
• ¼ teaspoon baking powder (or cream of tartar)

• • Optional ingredients: 1 TBS Honey or your favorite natural sweetener, salt, garlic powder, rosemary and other fav spices/herbs

• Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius)
• Separate the eggs, there must be no yolk in the white.
• In one bowl, mix together the egg yolks, cream cheese and honey until smooth.
• In the second bowl add 1/4 teaspoon of baking powder (or cream of tartar if you prefer, I just didn’t like the taste of cream of tartar) to the whites and beat the whites on high speed until they are fluffy, form a nice peaks and hold their peaks.
• Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.
• Do this as quickly as possible or the mixture may start melting – Spoon the mixture into 10-12 even rounds onto lightly greased baking sheet, sprinkle with rosemary or your favorite spices and put it in the oven.
• Bake for 17-20 minutes on the middle rack. Then broil (cook the top) for 1 minute and watch it until they become nice and golden brown. At this point make sure you watch them so they don’t burn
• Remove from the oven and let cool and enjoy!

They can be stored in the container on your counter-top for 3 days. They can also be stored in the refrigerator for 7 days and they can also be stored in the freezer. If you decide to toast them, set the timer for 1 minute or the sides may burn.