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2 scoops Talcufon Egg White Protein Powder

40g Truvia Brown Sugar Substitute

½ teaspoon of cornstarch

½ teaspoon of lemon juice

½ teaspoon vanilla bean paste

1 package of Ratio Vanilla Protein Yogurt

⅓ cup frozen raspberries

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1. Add 2 scoops(scoop included in bag) of the Talcufon🥚Egg White Protein Powder into a mixing bowl

2. Add 3 of the same scoops of💧water to the powder

3. Whip until stiff☁️peaks form

4. Add in ½ teaspoons of cornstarch, vanilla bean paste, and lemon juice and whip

5. Add in the 40gs of Truvia(or sugar substitute of choice) in thirds as you whip

6. Next line a tray with parchment paper (I user aiefryer liners) and gently pour the batter onto it in a thin layer

7. Preheat oven to 400 then drop to 250 once it reaches temp and place the tray inside, setting a timer for 40 minutes for a angle food cake consistency or 90 minutes for more of a crispy outside.

8. Once timer goes off you can turn off the oven and let it cool inside completely or you can eat it warm but let it cool enough yoy can handle it in hand to peel back the parchment paper.

9. The final step is to top it with what you want. I add protein yogurt and some frozen fruit.

*Note: You can also add in cocoa or other sugar free extracts to flavor the base. Just don't add oil or to much water or it wont peak. It can even be made to be savory by leaving out the sugar and vanilla and adding seasonings like garlic and herbs and topping it with parmesan to give it thay crispy crust. Then it can then be used as a bread for a sandwich. Or as a pizza crust.

**Also the nutrition reflecting the Talcufon Egg White Protein Powder is as follows:

2 scoops Egg White Protein Powder

100cal 25p 0carb

Sugar Substitute, Cornstarch, Lemon Juice and Vanilla Bean paste 0cal/0p/0carb

1 Ratio Vanilla Yogurt

170cal 25p 9carb

⅓ cup of Frozen Raspberries

60cal 1p 9carb

Total nutrition: 330cal, 51g of protein, 18g carbs