These little cakes are super tall, airy and cloud-soft inside, with that beautiful golden cracked top. The trick is whipped egg whites and baking them individually so they rise just like the ones pictured. 😍
Ingredients
- 4 large eggs, separated — 0 Points
- 1 cup fat-free cottage cheese, blended completely smooth — 0 Points
- ½ cup fat-free Greek yogurt — 0 Points
- ¼ cup zero-calorie granulated sweetener — 0 Points
- 3 tbsp cornstarch — 3 Points
- 2 tbsp sugar-free vanilla pudding mix — 2 Points
- 1½ tsp vanilla extract — 0 Points
- 1 tsp lemon juice — 0 Points
- ½ tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C). Prepare 6 individual 4-inch baking cups or small cake molds.
- Blend the cottage cheese until completely silky and lump-free.
- Add the Greek yogurt, egg yolks, pudding mix, cornstarch, vanilla and half the sweetener. Blend until smooth.
- In a clean bowl, beat the egg whites with the lemon juice. Gradually add the remaining sweetener and continue beating until medium-stiff glossy peaks form.
- Fold the whipped whites gently into the cheese mixture in three additions. Be careful not to knock out the air.
- Divide evenly between the 6 molds, filling them about ¾ full.
- For the cracked bakery-style tops in the photo, lightly draw a shallow X across each top with the tip of a knife.
- Bake for 25–30 minutes, until dramatically puffed and deep golden on top.
- Turn off the oven, crack the door and leave them inside for another 10 minutes before removing.
They’re especially good slightly warm, when the centers are still incredibly soft and fluffy. 🤍
⭐ WW Points
Makes: 6 individual cakes
Whole batch: approximately 5 Points
1 whole cake: approximately 1 WW Point 🎉
Nutrition
Approx. per cake: 85 calories | 9g protein | 9g carbs | 2g fat