Tomato Wrap made with KetoCal 4.01
(made with KetoCal 4:1)

7g            Egg White - raw - beaten
10g          Butter - solid
5g            Water
1g            Parmesan Cheese, Grated
5g            Egg Yolk- raw - beaten
7g            Cream, 36% - Heavy Whipping Cream
15g          KetoCal® 4:1 - Nutricia North America
1g            Tomato Paste - Sun Dried - Amore®
1g            Garlic Paste - Amore®

Instructions:

• Preheat the oven to 325°F
• In a bowl, combine and mix KetoCal, egg yolks, cream, tomato puree, garlic paste, cheese, and water.
• In separate container, melt the butter and then combine with other ingredients. 
• In another bowl, whisk the egg whites for one minute or until it doubles in size and fold into KetoCal mixture.
• Place the mixture on a baking tray that has been sprayed lightly with oil-spray and spread out thinly to about a 5 x 4 inch rectangle (13cm x 10cm) on baking tray.
• Place in the oven, and cook for 10 to 12 minutes.
• Remove from oven when it is golden brown in color.  Allow it to cool on a cooling wire or metal rack.
• Wraps can also be frozen by placing wax paper between each wrap so they do not stick.

Chef’s Tip:
By adding curry powder, dried Italian herbs, and/or chilli powder you can change the flavors of the wraps.