New John's Large Oopsies (Gluten-Free Rolls)
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 142.3
- Total Fat: 11.7 g
- Cholesterol: 183.3 mg
- Sodium: 146.0 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.0 g
- Protein: 6.8 g
IntroductionThis is a slightly larger batch of the standard Oopsie recipe, cut into 8 servings instead of 6. This is a slightly larger batch of the standard Oopsie recipe, cut into 8 servings instead of 6.
5 oz Philadelphia brand original cream cheese
5 large eggs, separated
1/8 tsp cream of tartar
toast them and serve with *good* butter (e.g. Plugra or some other high-fat, pastured butter)
add a bit of Smucker's Sugar-Free jam (with Truvia)*
add some raw honey or Grade A pure maple syrup
use as a sop for your morning eggs or favorite pasta sauce
You can further increase this recipe (seemingly ad infinitum) by adding eggs and 1 oz cream cheese in equal parts.
Let eggs and cream cheese sit out on the counter for about an hour to warm up closer to room temperature. This will make them much easier to mix.
Mix about 1/3 of the whites into the yolk mixture without worrying about "breaking" the foam. Just mix it in. This will lighten the mixture and make it easier to fold in the remaining whites.
If you plan on storing these, put them in a ZipLoc bag in the refrigerator with some paper towels or wax paper between them. They WILL flatten considerably but this won't affect the taste. They will keep for about a week.
Remove from the fridge a little while before you want to use them and let them sit on the counter. They will feel a little moist at first but they firm up after sitting on the counter or toasting.
* If you are sensitive to sugar alcohols, you might prefer to avoid this as it still has some Maltitol in it. If not, it takes remarkably little jam to get a good taste. I often use just 1 Tbsp for two Oopsies.
1. Separate eggs into two bowls, putting the yolks in a larger bowl.
2. Add cream of tartar to whites
3. Beat the whites to stiff peaks.
4. Add cream cheese to yolks.
5. Beat the yolks and cream cheese until smooth.
6. Gently fold the whites into the yolk mixture.
7. Spread the whole recipe onto a cookie sheet covered with parchment paper, forming a rough rectangle OR pile up into 6-8 "snowman-shaped" rolls
8. Bake for 30 minutes.
9. Cut into 8 servings using a pizza cutter OR remove rolls and place on cooling rack.
Serving Size: Makes 6-8 rolls