Oopsie Rolls
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 86.8
- Total Fat: 7.5 g
- Cholesterol: 121.9 mg
- Sodium: 73.5 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.0 g
- Protein: 4.2 g
View full nutritional breakdown of Oopsie Rolls calories by ingredient
Number of Servings: 6
Ingredients
-
3 eggs, separated
3 oz cream cheese
1 pkt. stevia
a pinch of cream of tartar
Directions
Separate the eggs, whites in one bowl, yolks in the other.
Add to YOLKS, sugar alternative, salt and cream cheese.
Add to WHITES, dash of cream of tarter.
If using the same mixer for both, whip the egg whites first until stiff (rule of thumb, if you turn the bowl upside down they wont come out). Then mix the yolks and cream cheese.
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 mounts. Flatten each mound slightly.
Bake for apprx 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.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNISTAR.
Add to YOLKS, sugar alternative, salt and cream cheese.
Add to WHITES, dash of cream of tarter.
If using the same mixer for both, whip the egg whites first until stiff (rule of thumb, if you turn the bowl upside down they wont come out). Then mix the yolks and cream cheese.
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 mounts. Flatten each mound slightly.
Bake for apprx 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.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNISTAR.
Member Ratings For This Recipe
-
CSMNETC
-
SHEL_V2
Nice to have a bread thing. I'd read elsewhere that they were crispy at first, soft the next day if you kept them in a container. I've tried them in "soft" mode, and they made a nice base for egg salad! I didn't see a temp listed in this recipe, found 300F elsewhere, so that's the temp I've used. - 7/18/13
-
CD12030622
-
TISHIESTIPS
i tried these a few times they are quite unstable so are not good for using as bread they just fall apart easily it set me on a treck for low carb bread/flours etc if you are not gluten intollerant gluten flour is only 12g per 100g in carbs & lupin flour is gluten free 11g in 100g in carbs - 10/8/11
-
GELITA1
-
WVRIO1
-
SHAKENMA