* Exported from MasterCook *

LC PARMESAN-CORNBREAD

Recipe By :Pam
Serving Size : 12 Preparation Time :0:35
Categories : 0-5G Low Carb Bakery Bread Egg Whites


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg -- separated
2/3 cup soy protein Isolate
1/2 tsp cream of tartar
1 1/2 tsp baking powder
1/4 cup parmesan cheese
1 tbsp mixed herbs - your choice

Preheat oven to 350°F-180°C
Beat the egg whites and cream of tartar until fairly stiff peaks form.
Gently fold in the egg yolks, parmesan cheese, and herbs.
Sift the protein powder (I used a mesh strainer) and baking powder and fold in gently.
Spray a loaf pan with Pam. Pour the batter into the loaf pan.
A full-size loaf pan will make a loaf approximately 2-2.5" 5075mm high after cooling.
A smaller loaf pan will, of course, make a taller loaf.
Bake for approx 25 minutes, till top is lightly browned and loaf is slightly firm to the touch.
Turn out on a rack to cool.

Makes 12 nice thick slices of dense, slightly spongy bread.


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Per Serving (excluding unknown items): 41 Calories; 3g Fat (19.7% calories from fat); 24g Protein; 1g Carbohydrate; trace Dietary Fiber; 95mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes






Nutr. Assoc. : 0 0 0 0 0 4164