• Preheat oven to 350 degrees F (175 degrees C). Sift protein powder and natural sweetener together and set aside. In a large clean bowl, whip egg whites with a pinch of salt until foamy (save the yolks for Lemon Curd or Custard). Add cream of tartar and continue to beat until very stiff (you will be able to put bowl upside down and the whites won't fall out). Add your favorite extract flavor. Quickly fold in egg white powder mixture. Pour into a greased 10 inch tube pan. Bake at 325 degrees F (175 degrees C) for 30 minutes. It also makes great FRENCH TOAST.

LEMON CURD:

• Combine natural sweetener, lemon juice, 4 eggs and lemon peel in a medium saucepan and whisk to blend; add butter. Whisk constantly over medium heat until mixture thickens and coats back of a spoon thickly (do not boil), about 12 minutes. Pour mixture through a strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled, about 15 minutes. Add extracts if desired. Can be made 1 day ahead.

CUSTARD (if you don't like lemon curd):

• Whisk egg yolks, macadamia milk, and sweetener in a metal bowl to blend. Slowly mix in the melted oil/butter so the eggs don't cook unevenly. Set bowl overa saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon). Remove mixture from over water. Add extracts if desired. Serve warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.

COATING:

• Place the cream cheese into a small bowl and heat until very warm. Add the sweetener.
• Stir in extracts and salt. Taste and adjust sweetness to your liking.

PINK COATING:

• Place the sweetener into a small bowl. Add the food coloring and stir to coat the granules.

TO ASSEMBLE:

• Crumble cake into large bowl. Add 1/3 cup filling and mix completely. Tip: If you don’t mind getting a little messy, push up your sleeves and use your hands to mix the cake and filling! Be careful not to add too much filling. You want the consistency to be sticky, not soggy.
• Roll the mixture into balls and place on cookie sheet. Place in the freezer to freeze for 1 hour (the coating sticks better).
• Place the ends of the lollipop sticks into into the cake balls. Dip them in the cream cheese mixture and then dust them with the pink sweetener and place them in styrofoam to set or can put in freezer/fridge for cooling/set.
• Chill the pops in the freezer for 15 minutes.