Sugar-Free Sweet Lemon Omelettes

• 3 None eggs, separated + 2 egg yolks
• 3/4 cup Splenda (sugar substitute) + 1 tbsp
• 2 None lemons, zested and juiced
• 1/2 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1 tbsp powdered gelatin
• 10.5 oz low fat cottage cheese
• 1/2 cup whipping cream
• None None Lime slices and lemon balm, to garnish

1. Preheat oven to 400u0b0F. Beat egg whites until stiff, the sprinkle with 1/2 cup Splenda and a pinch of salt. Whisk in 5 egg yolks one at a time, then add half of the lemon zest. Fold in the flour and baking powder until well combined.
2. Line a baking sheet with parchment paper. Spoon omelette batter onto tray to make 8 circles. Bake 8-10 mins. When cooked, gently remove omelettes from parchment paper, fold loosely and leave to cool.
3. Dissolve gelatin according to package instructions. Mix cottage cheese, 1/4 cup Splenda, remaining lemon zest, and juice. Stir 2 tbsp cream into dissolved gelatin and add to cottage cheese mixture. Chill.
4. Whip cream until stiff and fold into chilled mixture. Leave for 30 mins to cool. Whisk lightly, pour into a piping bag with large star tip and fill omelettes. Leave 30 mins to cool. Sprinkle with 1 tbsp Splenda. Garnish with lime slices and lemon balm.

eggs, splenda, lemons, allpurpose flour, baking powder, powdered gelatin, cottage cheese, whipping cream, lemon balm

Taken from recipes-plus.com/api/v2.0/recipes/21705 (may not work)