| 1. |
Pre-heat oven to 300 °F (150 °C). |
| 2. |
Separate the yolks from the whites. Add the cream of tartar to the yolks and beat until stiff. |
| 3. |
In a different bowl, combine yolks, sweetener (like Splenda), salt and cream cheese. |
| 4. |
Using a spatula, gently fold the egg yolk mixture in to the white mixture, taking care not to break down the whites. |
| 5. |
Spoon six mounds of the mixture on to a cookie sheet coated with non-stick cooking spray. Flatten slightly. |
| 6. |
Bake for 30 minutes. Allow to cool a few minutes on the cookie sheet before moving to a cooling rack. |
| 7. |
Note: based on a recipe from Cleochatra The Lighter Side of Low-Carb Blog |
