6 portions

3 eggs divided 
½ tsp cream of tartar or lemon juice
1/3 cup fat free Greek plain yogurt unsweetened

Preheat oven to 265º F. Line a cookie sheet with parchment paper greased with little coconut oil.

In a bowl put the egg whites and cream of tartar. Beat with an electric mixer until stiff peaks form.

In another bowl add the yolks and yogurt and mix until well combined. Gently fold in about 1 cup of the egg white mixture until well combined. Add remaining egg whites and fold just until mixed, so as not to lose volume.

Divide the mixture into 6 portions on the prepared pan, using a spoon and forming circles.

Bake for 40 minutes. Turn off the oven and let rest for 30 minutes with the oven lid semi open. Remove and transfer to a wire rack until completely cooled.

Per portion 20 gr app
Cal: 53.4 P: 5.1 F: 3.2 Cb: 1.5