ake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together lupin flour, protein powder, xanthan gum, salt, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. Cool completely.

Pudding: Beat egg whites and egg together. Cook in the microwave for 1 minutes. Stir well. Cook I minute longer. Stir well. Soften gelatin in 2 tablespoons almond milk. Set aside. In a blender jar, combine cooked egg, Gentle Sweet, vanilla, remaining almond milk, and yogurt. Blend for 30 seconds, scrape sides of blender jar. Blend again. Microwave the softened gelatin for 30 seconds. Stir well. With the blender running slowly, pour the gelatin in to the pudding mixture. Blend well. Pour pudding into a bowl. Refrigerate for 3-4 hours or until thickened.

To Assemble: Cut the cake into 4 equal parts, 10 inches by 3 3/4 inches. Set aside. In a mixer bowl whip cream cheese and yogurt until smooth. Add Gentle Sweet, vanilla, whipping cream, and xanthan gum. Whip until thickened. Fold in cooked pudding. Fill a pastry bag with the pudding/cream cheese mixture. Place 1 piece of the cake on a serving platter, pipe filling over cake, and layer with berries. Repeat with remaining cake, filling, and berries. The last layer you can use whole strawberries as a garnish. Refrigerate until ready to serve. 12 servings.