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Instructions |
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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.
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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.
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Bake at 350 for 30 to 35 minutes (Mine cooked in 25 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. Toast from the freezer.
Makes 6 Rolls
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If you use one roll, you can have 5 oz of chicken or 4.16 oz of beef. If you use two rolls, you can have 4 oz of chicken or 3.3 oz of beef.
-You can always top these with cream cheese icing which is1 tbsp of light cream cheese and half a packet of splenda as an additional 1 1/2 Condiments or sprinkle a half packet of splenda with a 1/4 tsp of cinnamon as an additional 1 Condiment. Spray with ICBINB spray as an additional Healthy Fat. Or stuff them with pudding!
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Serving
Suggestions |
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1 Roll is 1/6 Lean and .7 Condiments or 2 Rolls is 1/3 Lean and 1.4 Condiments
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Originally Submitted
10/12/2011
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