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Makes 12

6 egg separated, plus 2 egg whites
1 scoop vanilla or cookies & cream whey powder (1 carb type)
6 tablespoons 2% cottage cheese
1 tablespoon granulated Splenda
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Light whipped cream in a can

Preheat oven to 300 F & spray muffin tins generously.

Mix all but the egg whites & cream of tarter until smooth & set aside.

In a separate (super clean) bowl whip the egg whites until they begin to get stiff. Then add cream of tarter & whip for an additional 2 minutes. Gently fold the 2 mixtures together.

Bake for 35-40 minutes. These are best when still moist in the center.

Once cool poke a small hole in the side & use a can of whipped cream to fill. You can also shoot some sugar free pudding in for a heavier dessert, but it will end up at 5-6 carbs each with the pudding.

Add a dash of cinnamon to the muffins or even whip up your own whipped cream with some lemon, cocoa powder, pumpkin pie filling or apple pie spice for a seasonal treat!

Calories: 54
Carbs: .5 gram
Protein: 7 grams
Fat: 3 grams

With 1 squirt of light whipped cream from a can

Calories: 80
Carbs: 2 grams
Protein: 7 grams
Fat: 5 grams