Saturday, September 13, 2008

Oopsie rolls

A fun bread substitute. These have a huge potential for all kinds of applications.

3 large eggs
dash of salt
pinch of cream of tartar (optional)
3 ounces neufchatel cream cheese (not Tbsp!) Do not soften.

Preheat oven to 300 degrees.

Separate the eggs. Milk salt and cream cheese into the yolks - I just beat the crap out of it with a whisk. Took a while, but it became smooth. In a separate bowl, whip egg whites and cream of tartar until really stiff - think meringue here. Fold the egg yolk mixture into the whites, using a figure 8 motion. You want to deflate the whites as little as possible. When they are really stiff, it actually is easy to mix in.
Line a cookie sheet with parchment paper and spoon the mixture onto the sheet, making 6 piles.

Bake about 30 - 40 minutes. Remove to a rack and allow them to cool. Store them in the fridge. Makes 6~ about 70 calories a piece


Chocolate Oopsies

Tried an experiment with the oopsie rolls. Wanted to try some chocolate ones for John, so I added a couple tablespoons of dark chocolate powder to the egg yolk mixture, and some stevia. Will need to practice on how much stevia to add (I don't use Splenda), as these weren't too sweet. I also sprinkled some dark chocolate chips on top before popping in the oven.

He had some with whipped cream on top and some ice cream. Kind of a brownie type sundae of sorts.

**originator of recipe

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