3 eggs 3 oz cream cheese/ 3 tablespoons sour cream/ricotta/ cottage 1/2 tsp Splenda 1/8 tsp cream of tartar salt Oven 300 deg. baking sheet-oil very clean beaters, whip egg whites with the cream of tartar 3-4 minutes until very stiff peaks form diff. bowl, beat cream cheese until smooth. beat in the yolks, Splenda, and salt until light yellow. fold 1/3 of the egg whites Fold in the rest whites until all fluffs disappear, do not deflate them. Bake for 30 minutes – depending on size.