Berry Cloud Cake

A sweet, F-Factor take on cloud bread – delicious enough for dessert, healthy and nutrient-packed enough for breakfast (for breakfast, double the serving size). 

INGREDIENTS (serves 6):

  • 3 eggs
  • 1/2 cup fat-free cottage cheese (or nonfat Greek yogurt or low-fat cream cheese)
  • 1/2 tsp baking powder
  • 1/4 cup (1 scoop) Vanilla 20/20 FIBER/PROTEIN Powder
  • 1/8 tsp cream of tartar
  • ¼ tsp kosher salt
  • 1/4 cup water
  • 2 Tbsp monk fruit sweetener
  • 1 1/4 cups raspberries
  • 3/4 cup blueberries
  • 3/4 cup blackberries

    1. Preheat the oven to 300° F. Line a rectangular sheet pan with parchment paper or a silicon baking sheet, set aside.
    2. One by one, separate the egg whites from the egg yolks into two medium mixing bowls—one for the egg whites and one for the yolks.
    3. Add cottage cheese, baking powder and vanilla 20/20 to the bowl of yolks and whisk until it is well-combined and lump-free.
    4. In the egg white bowl, add cream of tartar and salt. Using an electric hand mixer, mix until the egg whites form firm peaks.
    5. Fold the egg whites mixture into the egg yolks, gently as to maintain the airiness of the mixture. Set aside.
    6. Add water, monk fruit sweetener and 3/4 cup raspberries to a pot and place over medium heat (you should have a 1/2 cup raspberries remaining) for 5 minutes, stirring so well combined. Remove from heat and transfer to a blender to blend to a smooth consistency.
    7. Gently fold raspberry sauce into cake batter.
    8. Spread dough onto lined sheet pan to form a large rectangle. Sprinkle remaining berries atop and place in oven to bake for 10-15 minutes, or until cake is golden brown.

    Serves 6, 1/6th cake per serving. This is a Step 1 Approved Recipe.

    • FOR JOURNALING ON THE F-FACTOR DIET: 12g carbohydrate, 6g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 101 calories, 7g protein, 13g carb, 6g fiber, 7g net carb, 6g sugar, 3g fat, 1g sat fat, 227mg sodium

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