Keto-Friendly Cloud Bread with Prosciutto, Feta, Acorn Squash and Pomegranate
Gluten free bread topped with prosciutto, feta, acorn squash and pomegranates.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Servings: 34
Ingredients:
- Carlini Olive Oil Cooking Spray
- 4 Goldhen Large Eggs, separated
- 1/4 teaspoon Stonemill Cream of Tartar*
- 3 tablespoons Happy Farms Preferred Part Skim Ricotta Cheese
- a pinch Stonemill Iodized Salt, plus additional to taste
- 3 1/2 cups sliced acorn squash
- 1 tablespoon Carlini Extra Virgin Olive Oil
- Stonemill Ground Black Pepper, to taste
- 4.5 ounces Appleton Farms Sliced Prosciutto, cut into thin strips
- 1/2 cup Happy Farms Preferred Feta Cheese Crumbles
- 1/2 cup pomegranate seeds
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- Preheat oven to 350°.
- Coat two baking sheets evenly with cooking spray.
- In a large bowl, beat egg whites and cream of tartar until stiff peaks form.
- In a small bowl, mix egg yolks, ricotta and a pinch of salt. Gently fold mixture into egg whites.
- Drop mixture by tablespoon onto baking sheets about 1/2-inch apart. Bake for 20 minutes, until golden brown.
- Increase oven to 400°.
- In a medium bowl, toss squash with oil and season to taste with salt and pepper.
- Lay the squash slices flat onto an ungreased baking sheet. Bake for 20 minutes. Allow to cool for 10 minutes.
- To assemble: Evenly distribute the prosciutto and acorn squash onto the cloud bread. Top with feta and pomegranate seeds.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
Calories 70 | Total Fat 4g | Sodium 180mg | Total Carbohydrate 4g | Fiber 1g | Sugars 1g | Protein 6g