Tuesday, May 11, 2010

Tasty Tuesday - Egg

Welcome to this weeks edition of Tasty Tuesday. Since this is National Egg Month I decided to post about eggs. As an avid low carber eggs have always been something I use frequently, and one thing I like to make is Revolution Rolls (aka Rev Rolls). These magical rolls are a fluffy, wonderful replacement for bread and they don't last long in my house. Courtesy of Linda I have a recipe for anybody who would like to try them.

Improved Revolution Rolls

4 egg whites
1/8 teaspoon cream of tartar
3 egg yolks
1 teaspoon granular Splenda or equivalent liquid Splenda
Pinch salt
3 ounces cream cheese, softened

Beat the egg whites and cream of tartar until stiff. In another bowl, beat the egg yolks, Splenda, salt and cream cheese with a mixer until smooth. Gradually fold the yolk mixture into the egg whites being careful not to deflate the whites. Spray a baking sheet or muffin top pan with cooking spray. Divide the mixture into 6 mounds then flatten them slightly. Bake at 300ยบ 30 minutes or until lightly browned on top but soft and not dry and crisp. Cool on the baking sheet for a few minutes then cool completely on a rack. Store in an airtight bag in the refrigerator.

Makes 6 rolls

Per Roll: 88 Calories; 7g Fat; 5g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
Per 2 Rolls: 175 Calories; 14g Fat; 10g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs

My problem with these is I can't make enough of them, because 6 rolls is gone in no time. Mmmmmmmmmmmm Rev Rolls with butter.

Thanks for joining me for another edition of Tasty Tuesday, and feel free to visit next week for the theme of Beef.

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