Revolution Rolls

revolution-rolls

Revolution Rolls

Makes 6 rolls 
1 Lean   3 Condiments – total
Ingredients
  • 3 eggs at room temp (1 lean)
  • 3 tablespoons light cream cheese at room temp (I used Neufchâtel cheese) (3 condiments)
  • A pinch or 1/16 tsp cream of tartar (you can use white vinegar or lemon juice as a substitute)
  • 1 packet splenda
Directions

Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar (or vinegar or lemon juice) to whites. Beat whites on high until stiff peaks form. Set aside.

Add cream cheese and splenda to yolks. Whisk yolk mixture until blended. Gently whisk yolk mixture into whites being careful to not over mix and make the whites fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching.

Bake at 350 for 25 to 35 minutes. They are good warm, but awesome cold and can be toasted without problem! Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 days in a large ziploc bag. Toast them to make them crispy again!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s