Shaved Omelets with Pitanga

Prepare the sauce: in a large pan, combine pitanga pulp, sugar, and water over low heat to warm, without boiling

In a mixer, beat the egg whites until fluffy

Add the sugar and beat until stiff peaks form (about 2 minutes)

Using a spoon, place the egg mixture in small portions over the sauce, forming balls

Cook, turning the balls with a spatula, until the egg is set (about 1 minute)

Transfer the balls to a baking sheet lined with parchment paper

Remove the pan from the heat

Distribute the warm sauce among six plates, placing two balls on each plate

Refrigerate for 40 minutes, dust with toasted almond flakes and serve immediately

130 calories per serving