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Atkins Revolution Rolls II
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Serving Size: 4
3 eggs, separated
1/4 tsp cream of tartar
2 tbl sour cream
3 tbl cream cheese
1/4 cup splenda
Separate eggs, and then whip the whites, with a dash of cream of tartar, until very stiff,
Mix the remaining yolks, cream cheese, sour cream, and sweetener until smooth.
Fold yolk mixture carefully into beaten whites and portion into 6 mounds onto a buttered cookie sheet.
Bake at 300°F-150°C about 30 minutes, until light brown.
Store immediately in a plastic bag in the refrigerator for tender soft rolls. The original recipe calls for cottage cheese instead of the sour cream and cream cheese, but I think the sour cream and cream cheese makes a smoother combination. Do be careful not to break down the whites when blending in the yolk mixture. It's okay if the whites are streaky with the yolk mixture, but the whites have to be stiff to make the rolls puffy when they bake. I usually double the recipe, and it makes enough rolls to last me about a week. I often get more like 14-15 rolls, depending on how well the whites are whipped.
Per Serving: 103 Calories 9g Fat (71.5% calories from fat); 5g Protein; 3g Carbohydrate; 0g Dietary Fiber; 15mg Cholesterol; 78 mg Sodium.
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