Cleochatra's Best Ever Revol-Oopsie Rolls
3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!
Preheat oven to 300 degrees.
Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.
Storage and freezing:
I store them in a zip lock bag with the bag open partially (this way they breathe and don't go over moist and keep them in the fridge after the first day. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more 'dry' and less sticky.
As for freezing, I tried freezing and they do freeze. This time you want to close the ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they're close to room temperature, set them outside of the bag so that they can 'dry' out slightly for use.
Makes 6@ about 85 calories a piece, >1 carb per __________________
Atkin’s Diet Revolution Rolls
Rolls should resemble delicatessen rolls and have only 1 carb each! Great for low-carb diets when you really want some bread for the unlimited meat and cheese!
3 eggs, separated
¼ tsp cream of tartar
3 tbsp cottage cheese
1 pkg artificial sweetener
Preheat oven to 300° Spray Pam on Teflon cookie sheet.
Separate eggs very carefully (make sure that none of the yolks gets into the whites).
Beat egg whites with cream of tartar until whites are stiff but not dry.
Fold in yolks, cottage cheese, and sweetener. (Be extremely careful not to break down the egg whites. Mix lightly for no more than a minute.)
Place the mixture carefully on the Teflon cookie sheet, gently putting one tbsp full on top of another until each ‘roll’ is about 2 inches high. Repeat this until you have 6 piles.
Place cookie sheet in the oven and bake for about 1 hour.
Store in a plastic bag. __________________
VARIATIONS TO THE BASIC ROLLS since its publications:
Instead of cottage cheese, replace with:
3 tablespoons mayonnaise, OR
3 tablespoons ricotta cheese, OR
3 tablespoons of cream cheese
(Cleo's famous Oopsie rolls use three ounces of cream cheese)
Egg Yolk Add-ins:
-Add a scoop of LC natural protein powder for a more 'bready' texture
-Use a flavored (such as vanilla) protein powder and add in a tablespoon of LC maple syrup for a sweet roll
-Add in a scoop of protein powder, plus a tablespoon of room temperature butter, plus a tablespoon of heavy cream
-For a chocolate version, add in a scoop of chocolate protein powder, a tablespoon of cocoa powder, and a tablespoon of chocolate Da Vinci's syrup
How to Make Them:
Check out LCF Alcmene's video on how to make the rolls: