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  1. #1
    babyugly6
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    Default oopsie rolls

    has anyone ever made these i made them when i was low carbing and they're do you think we are allowed them on harcombe

    here's the recipie and the link to the site i found them



    3 large eggs
    pinch of cream of tartar (1/8 tsp)
    3 ounces cream cheese (Do not soften)

    Preheat oven to 300 degrees F.

    Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). 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 mounds. Flatten each mound slightly.

    Bake about 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. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

    Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.


    Makes 6 Induction Friendly, Gluten-Free rolls.

    Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5

    link: http://cleochatra.blogspot.com/2009/...ka-oopsie.html
    Last edited by babyugly6; 24th July 2010 at 10:25 PM. Reason: update

  2. #2

    Default

    They sound rather interesting! - I will have to give them a go!
    The worst bigots in the world are those who most loudly proclaim their ‘tolerance’

  3. #3
    Forum Guest Penny's Avatar
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    How were they then Mat ?

  4. #4

    Default

    I'll be honest - I haven't had the chance to make them...
    The worst bigots in the world are those who most loudly proclaim their ‘tolerance’

  5. #5
    Forum Guest Penny's Avatar
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    My hopes have been crushed!

  6. #6
    Forum Guest Sue's Avatar
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    These sound good! Do you think it means Philadelphia cheese? I might try them - but if someone else has a go first, do tell!!

  7. #7

    Default

    I'd use ricotta cheese!
    The worst bigots in the world are those who most loudly proclaim their ‘tolerance’

  8. #8
    Forum Guest Sue's Avatar
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    I made them today! They're really good - I've just had two for lunch, one with smoked salmon in and one with cheese and tomato. In addition to the recipe ingredients I added a tablespoon of parmesan and a teaspoon of oregano. I think I might have a go at some sweet ones next with stevia - should be yummy with berries and cream! (And as you suggested, Mat, I used ricotta)

  9. #9
    Registered Guest babs4559's Avatar
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    Do you think they would turn out OK without the cream of tartar? My chances of getting that here are pretty slim (unlike me!!)

  10. #10
    Forum Guest Sue's Avatar
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    I'm not entirely sure why the cream of tartar is in there as it's such a miniscule amount - but a lot of cooks use it when making meringues so I guess it must make the egg whites more fluffy or something. Personally, I can't see it making much difference, if any, and I never used to bother when I made meringues either. My cream of tartar was lurking in the back of a cupboard with an expiry date of Jan 2009!! LOL!

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