Jalapeño Popper Bread

Jalapeño Popper Bread

Cooking spray
7 egg whites
3/4 tsp cream of tartar
4 egg yolks
4 TBSP (1.7 oz) 30% less fat cream cheese, softened
1 tsp garlic powder
3/4 tsp. kosher salt
1/2 c (2 oz) shredded reduced fat cheddar
1 jalapeño, thinly sliced

Preheat oven to 300°. Line a large baking sheet with parchment paper and grease with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer using the whisk attachment), beat egg whites with cream of tartar until stiff peaks form.

In a separate large bowl using a hand mixer, beat cream cheese, egg yolks, garlic powder, and salt until evenly incorporated. Gently fold in egg whites and cheddar.

Scoop ¼ cup portions onto prepared sheet, then top each with jalapeño slices. Bake until golden and puffed, about 25 minutes.

Makes 4 servings
Per serving: 1/2 Lean, 1/8 Green, 2.5 Condiments


These would also be a great appetizer on a day where you make an accompanying salad! An example of one that would make a complete Lean and Green would be: 2 c romaine, shredded, 3/8 c chopped tomatoes, 4.5 oz canned tuna and 1 TBSP Light Ranch dressing (or an equivalent of 1 Healthy Fat