Cream Puffs by Abby

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

Kimkins member, abbyblom, created the recipe and provided the photos for these light airy bakery worthy muffins. Wow, breakfast yummies with as much protein as an egg! You can even add a squirt of cream and only spend 80 calories!

6 egg separated, plus 2 egg whites
1 scoop vanilla or cookies & cream whey powder
6 tablespoons 2% cottage cheese
1 tablespoon granulated Splenda
1 teaspoon cream of tartar
1/2 teaspoon each baking soda & baking powder
1/4 teaspoon each garlic powder & salt
12 quick squirts of canned light whipped cream (optional)

Photos and recipe generously provided by Kimkins member, Abby Blom

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 light 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