Ingredients

• 6 large eggs
• 1/2 teaspoon cream of tartar
• 3/4 cup sour cream
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup whey protein powder

Preparation

1. Preheat oven to 300˚ F. Separate the eggs, setting aside the yolks for later.
2. With a stand or hand mixer whip the egg whites and cream of tartar until stiff peaks are formed. Set aside.
3. Mix the egg yolks in a bowl with the remaining ingredients and stir well to combine.
4. Using a small amount of egg whites gently fold into the yolk mixture a little at a time until it is well mixed. Continue to add remaining egg whites.
5. Pour the mixture into a greased loaf pan.
6. Bake in the center of the oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
7. Allow the cloud bread to cool. Remove from the pan and slice. Store in the refrigerator.

Helpful hints

• Look for a brand of protein powder that has the lowest amount of phosphorus and potassium. Your renal dietitian may give you tips on brands available in your area.
• This recipe used vanilla protein powder. Use other flavors or unflavored protein powder as desired.
• For a savory flavor add garlic powder, onion powder or both.