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adnil53
Fri, May-16-03, 18:30
Diet Revolution Rolls
Makes 6 Rolls

Pam Spray
3 eggs, separated
¼ tsp. Cream of tartar
3 tbsp. Cottage Cheese
1 pkg. Sweetener
Preheat oven to 300°
Separate eggs very carefully (make sure that none of the yolks gets into the whites).
Spray Pam on Teflon cookie sheet.
Beat egg whites with cream of tartar until whites are stiff but not dry.
Fold in yolks, cottage cheese, and sweetener. (Be extremely careful not to break down the egg whites. Mix for no more than a minute.)
Place the mixture carefully on the Teflon cookie sheet, gently putting one tbsp full on top of another until each ‘roll’ is about 2 inches high. Repeat this until you have 6 piles.
Place cookie sheet in the oven and bake for about 1 hour.
Rolls should resemble delicatessen rolls.
Total carbs 3.1
Carbs per serving .5

Let me know if anyone tries these, ok? I have not tried them, but am curious!

aznlily68
Sat, May-17-03, 17:47
what a great recipe!!!
im certainly going to try it!!!
thanx!!!
would u have any more great recipes like that?

adnil53
Sat, May-17-03, 18:31
Well, I got that one from his earlier book 'Atkins Diet Revolution' from the 70's... what kind of recipe would you like? I will gladly copy them for you!

aznlily68
Sat, May-17-03, 18:43
im mostly interested in EXTREMELY low carb recipes
like those revolution rolls
they had really low carbs
also, im an egg fanatic and i love sweets!

LCBarbara
Thu, May-22-03, 11:53
Anyone have any decent cookie recipes using the Atkins Bake mix? I tried it as a substitute, but the cookies were very dry and crumbly.

HELP PLEASE!!!

adnil53
Fri, May-23-03, 15:38
Diana... all the recipes are very low carb... it is Atkins after all! :lol: I will look up some more and post them...

lueezeee
Sat, Jul-12-03, 17:41
I found this recipe today... has anyone made these???

Ingredients: 3 large eggs, separated 1/4 teaspoon cream of tartar 3 Tablespoons cottage cheese (or 3 1/2 tbsp ricotta) 2 packets SplendaPreheat oven to 300°F.

Separate eggs very carefully (make sure NONE of the yolk gets into the white.) Spray PAM on a Teflon cookie sheet. Use an electric beater to beat egg whites and cream of tartar until stiff (but not dry). Mix egg yolks, cottage cheese and Splenda (or Sugar Twin) in separate bowl. Fold yolk-mixture carefully into egg whites being sure not to break down fragile whites - mix no longer than 1 minute. Place the mixture carefully on the cookie sheet, gently putting one tablespoon on top of another until it is two (2) inches in height. Repeat until you have 6 little "pillows". Place the cookie sheet in the oven and bake for 35-55 minutes (depending on your firmness preference.)

Makes 6 rolls. 1 carb per serving.

wandar
Sat, Jul-31-04, 09:05
I tried the recipe and it flopped. If some has tried it I would love to here the positive results.

Thanks

rpavich
Sun, Sep-26-04, 14:43
I also tried these and COULD NOT get the egg whites to beat stiff...

what happened??

bob

TarHeel
Sun, Sep-26-04, 14:59
I made them when I first tried Atkins in the early 1970's , and they were much like eating ground glass. If you really want something to put a hamburger into, I'd suggest lettuce or the new O'Solo buns.

However, individual tastes do vary.

Kay

IslandGirl
Thu, Oct-14-04, 16:34
Diet Revolution Rolls
Makes 6 Rolls

Pam Spray
3 eggs, separated
¼ tsp. Cream of tartar
3 tbsp. Cottage Cheese
1 pkg. Sweetener
Preheat oven to 300°
Separate eggs very carefully (make sure that none of the yolks gets into the whites).
Spray Pam on Teflon cookie sheet.
Beat egg whites with cream of tartar until whites are stiff but not dry.
Fold in yolks, cottage cheese, and sweetener. (Be extremely careful not to break down the egg whites. Mix for no more than a minute.)
Place the mixture carefully on the Teflon cookie sheet, gently putting one tbsp full on top of another until each ‘roll’ is about 2 inches high. Repeat this until you have 6 piles.
Place cookie sheet in the oven and bake for about 1 hour.
Rolls should resemble delicatessen rolls.
Total carbs 3.1
Carbs per serving .5

Let me know if anyone tries these, ok? I have not tried them, but am curious!
Strangely enough, you will find these and variations on these (and much more) on the original Readers' Recipes section right here on this website...
http://www.lowcarb.ca/recipes.html click here OR go to Recipes on the green menu bar way way up and right, then click on the red Readers' Recipes line there (after checking out Karen's fabulous recipes of course) and then browse through our original members' tested recipes. These predate the Kitchen Forum (as do I!).

lilpinky
Wed, Nov-03-04, 14:18
i tried it and it was terrible, came out like scrambled eggs. lol

MargaritaL
Fri, Apr-08-05, 14:57
I tried them and I succeded!
First thing, I double the recipe and use 3 splenda instead of 2.Then, I use ricotta cheese instead of cottage cheese, is drier.
Do this:
1.-Turn on your oven, in the LOWEST heat you can get.
2.-Separe your whites CAREFULLY. If you get some yolk, the whites don't whip well.
3.-Whip your whites with the cremor.
4.-I blend the yolks with the Splenda and the cheese. It mix better.
5.-I have the sheet allready with PAM., then I mix the yolks mix with the whites, carefully,. mixing no more than 1 minute, then I make the rolls.
6.-Put inmediatly in the oven.
7.-Don't overcook. Just about 40 minutes.
Let them cool.
Keep them in the refrigerator.
They are very good for sandwiches and for the hamburguers!!!!
Keep trying till it works.
With the third splenda, they are about 0.6 carb grams each.
(you make six or twelve, because I double the recipe)
Margarita

doreen T
Tue, Apr-12-05, 04:11
hi Margarita,

I prefer to use ricotta too .. I like the smoother texture.

I've tried baking them at a very low temp, but they end up still being "eggy" in the middle. What I do is preheat the oven to hot .. 450-ish. Then as soon as they're in the oven, immediately turn the heat down.

:idea:


Doreen

MargaritaL
Tue, Apr-12-05, 12:21
Hi Doreen:
I have read here that some do what you say. I will try when I bake the next batch. Anyway my son loves it like they are now. I love them because they are so low in carbs. I don't like the soy taste, so I avoid to make things with it, and I am not able to find the other flours that are commented here, so I do what I can with my resources.
But lowcarb is a great way to eat!!!! I have lost 103 pounds and I want to keep this way for the rest of my life!
Thanks for comment.
Margarita

MissSherry
Sun, Jan-01-06, 20:31
I make these but use cream cheese.

Pic of my burger sized ones:
http://i28.photobucket.com/albums/c225/misssherryinFL/DSCF0333.jpg

liddie01
Mon, Jun-05-06, 17:13
funny, I made them yesterday, and they aren't bad, i used them as a bun for my burger at a cookout, it made the burger very pleasent to eat :lol:

deirdra
Sun, Aug-06-06, 10:10
For some reason, the eggy taste goes away after they have been in the fridge overnight.

Even if the whites don't whip up properly, you can still cook them in a muffin tin - they are more like biscuts.

liddie01
Sun, Aug-06-06, 11:29
I make them a lot, they are ok to hold my burger, sometimes i use onion powder instead of sweetner.

WyoDiva
Sun, Oct-22-06, 02:38
This is one of my favorite LC recipes. Once in a while, they don't turn out (no idea why)...but as someone said, put them in a regular muffin pan or even pour into a greased cake pan and bake - you get a souffle-like result then.

I have a muffin-top pan...they turn out SO well in this pan. Perfectly sized and browned.

I like the cream cheese version best, but sour cream, cottage cheese, and ricotta all work well, as well as adding things like onion or garlic powder, parsley, parmesan (for savory taste) or cocoa and a few drops of Sweetzfree/sweetner, or cinnamon/sweetner of choice.

Great for toast, a base for egg or other meat salads, sandwiches, burger buns, plain with butter, ground up for coating meats, french toast...the possibilities are endless.

And even if you eat the whole batch, hey, it's only 3 carbs!!! My kind of LC dish...

justducky2
Tue, Dec-26-06, 11:52
Miss Sherry,
will you share your recipe for the buns with the cream cheese, please??

Huskerchic
Tue, Dec-26-06, 14:26
Here is the link to her website. Hopefully this helps and I won't get in trouble for posting this !!!

http://horseartandgifts.com/sherries_recipes.htm

justducky2
Wed, Dec-27-06, 22:53
Thanks for taking the risk, Huskerchic! What a great site!

tmatrocks
Fri, Feb-02-07, 15:49
Electric beater for the whites, or hand whip?

waywardsis
Sun, Feb-04-07, 12:03
Electric beater!! The whites need to be super-stiff, like when you turn the bowl upside-down, they don't budge. Also, you need to be careful not to overmix - fold gently for no longer than a minute.

I make these dairy-free, with mayo...they turned out great! I am having a steak sandwich right now!

Voo36
Tue, Feb-06-07, 08:47
I liked this recipe .. thanks !

I added 3 Tbs of vital wheat gluten and 1/4 tbs baking powder to mine. Came out with more "oomph and body" to it. Very nice for a scrambled egg / baon / cheese sandwhich the next morning.

msdbobby
Tue, Feb-06-07, 15:31
I've been wondering what the original Rev Roll recipe was like. I'm happy w/ the 6 egg cream cheese version, hated the all butter batch I made. It's nice to finally know what the original recipe called for.

I've been reading about alot of people using muffin top pans. I have one so I'm going to try it.

WyoDiva's right, sometimes they just don't turn out right. I can't figure out why, I always use the same recipe.

farplaces
Sun, Mar-11-07, 14:07
Has anyone tried this lately? Can you put them in the fridge? What are they supposed to look like when they are "done"?

Nico78
Sun, Mar-11-07, 14:53
I'm curious about what I could use instead of the tartar sauce, an alternative... just mayo maybe?

TarHeel
Sun, Mar-11-07, 15:10
It's "cream" of tartar, not tartar "sauce", so I'm pretty sure mayonnaise won't work as a substitute.

Kay

farplaces
Sun, Mar-11-07, 15:14
I just threw out the batch I made of the Rev Rolls. They were FLAT as pancakes! What do you think went wrong? I found a picture of them and they are supposed to be like hamburger rolls! Maybe I didn't whip the egg whites stiff enough...

unitydkn
Sun, Mar-11-07, 15:18
I'm curious about what I could use instead of the tartar sauce, an alternative... just mayo maybe?I am so sorry but I am laughing so hard right now...I love people who don't bake much...Kay answered your ? ...you can find it in the spice area of the store.... it is what they usually add baking soda to turn it in to baking powder, so things rise.... it is an acid like vinegar so when you mix it with soda and add liquid you get a chemical reaction that bubbles like baking soda and vinegar hence the "rise"
it also stabilizes egg whites so the don't fall, like in meringue cookies

BetsyJ64
Sun, Mar-11-07, 16:41
There are a few threads goign here about rev rolls. I make a batch for the week every Sunday and use them as burger buns, with chicken/tuna salad, with melted butter/cinnamon/Splenda....lots of ways to use them. I keep them in the fridge in a ziplock bag with holes in it. Couldn't live without them! Oh, and I use 3T sour cream instead of the ricotta or cream cheese.

TarHeel
Sun, Mar-11-07, 17:01
They were FLAT as pancakes! What do you think went wrong?

Well, for one thing, the original ones taste like ground glass to me. I haven't made them in over 35 years, and don't know what the newer recipes taste like. Maybe they are better. I just can't forget making them in the early 1970's and ALWAYS throwing them out.

Now if I really want something bread-like for sandwiches or buns, I buy Nature's Own Double Fiber bread. Or I rely on a fellow forum member (Treefrog) in my neighborhood who makes a really wonderful oatmeal/flax bread which stays fresh in a bread wrapper in the fridge for at least a month.

It's amazing how long memory is....the idea of the original rev rolls still makes me cringe. But as always, your mileage may vary.

Kay

Nico78
Mon, Mar-12-07, 04:39
I am so sorry but I am laughing so hard right now...I love people who don't bake much...Kay answered your ? ...you can find it in the spice area of the store.... it is what they usually add baking soda to turn it in to baking powder, so things rise.... it is an acid like vinegar so when you mix it with soda and add liquid you get a chemical reaction that bubbles like baking soda and vinegar hence the "rise"
it also stabilizes egg whites so the don't fall, like in meringue cookies

Laugh ahead, it's ok :p
I just never heard before of cream of tartar! I checked the spice section but nothing there, I don't think it's very used here as ingredient...

unitydkn
Mon, Mar-12-07, 10:12
Laugh ahead, it's ok :p
I just never heard before of cream of tartar! I checked the spice section but nothing there, I don't think it's very used here as ingredient...it is white..you might ask at a bakery to see if it called by a different name there

found this somewhere elseCream of Tartar is definitely vinsten and you can get it from Apoteket

Nico78
Tue, Mar-13-07, 05:43
Oh thank you so much Unitydkn!! :D :D
Apoteket is the pharmacy here.... no wonder then it couldn't be found in the normal stores!! But wow, you have been super-helpful!!!! :D

LStump
Tue, Apr-10-07, 16:03
I just made these today. They are a little soggy and now that they are out of the oven-FLAT. Maybe I didn't beat the whites long enough. I was afraid I'd beat them TOO long and they'd go back to a soupy nastiness mess. I'll try again though. They aren't bad, I just expected more. Good with some cream cheese and splenda on top

LStump
Sat, Apr-14-07, 13:05
I wonder if you can fold in a little shredded cheese..

magnamater
Sat, Apr-14-07, 17:10
I found this recipe today... has anyone made these???

Ingredients: 3 large eggs, separated 1/4 teaspoon cream of tartar 3 Tablespoons cottage cheese (or 3 1/2 tbsp ricotta) 2 packets SplendaPreheat oven to 300°F.

Separate eggs very carefully (make sure NONE of the yolk gets into the white.) Spray PAM on a Teflon cookie sheet. Use an electric beater to beat egg whites and cream of tartar until stiff (but not dry). Mix egg yolks, cottage cheese and Splenda (or Sugar Twin) in separate bowl. Fold yolk-mixture carefully into egg whites being sure not to break down fragile whites - mix no longer than 1 minute. Place the mixture carefully on the cookie sheet, gently putting one tablespoon on top of another until it is two (2) inches in height. Repeat until you have 6 little "pillows". Place the cookie sheet in the oven and bake for 35-55 minutes (depending on your firmness preference.)

Makes 6 rolls. 1 carb per serving.
I make these, triple the recipe, but I use 4 eggs instead of 3 (for triple recipe that's a dozen eggs), and mayo instead of the ricotta, and I make 2 versions, one plain with splenda which I use for French Toast and sweeter things--like sprayed with David Burke sprays, and a savory one which I add garlic powder, onion powder, a little flaxmeal and sprinkle with cheese (sometimes add parmesan, can type) I don't make it sweet with splenda, but a little splenda sometimes.

The trick is to have room temperature eggs.

And to make sure there is no yolk in the egg whites.

And to wipe the bowl and beater with vinegar on a paper towel.

And to beat the eggs long enough.\

And to CAREFULLY fold in the egg yolk mixture into the whites. I fold in a bit of whites into the yolks and mix, then do the reverse and fold with a spoonula only about 6-8 folds each addition (2X's)

I make 6 in pammed muffin top pans, piling high, and the rest in a jelly roll pan which I line with parchment.

Try this method.

Also these taste better the day after, and cold.

I love the french toast. Especially.

And burgers! With the savory type.

Jules1023
Mon, Apr-23-07, 08:49
Forgive me if this is a repeat question, but are they induction friendly?

Jules

Azure
Mon, Sep-10-07, 22:01
I have low carb'ed on and off since 2000. Trying to stick to it this time, but it's tough. I LOVE bread. I LOVE sandwiches. What amazes me is that in the seven years I've been LCing, I've only tried the rev rolls recipe ONCE. Mine turned out as flat as pancakes. And I did not like the taste. But the next day, they tasted pretty good. So I'm not sure why I never tried to make these again. Until now. They are SO good. Yes, mine are still a little flattish... gotta experiment a bit getting those whites at their peaks. But I absolutely love this recipe. It will definitely be something I make in batches every weekend to be consumed over the coming week.

BTW, I made mine with Helman's mayo, using 3 tbs to replace the cottage cheese/cream cheese/whatever.

chosee
Wed, Aug-01-18, 21:11
Hi,

Would someone share the recipe for cabbage lasagna that I believe was in a now out of print Atkins cookbook that was published sometime in the 1970's?

The old Atkins cookbooks I have found in used book outlets recently do not include this recipe.

Many thanks,

Chosee

ImOnMyWay
Wed, Aug-01-18, 21:43
Hi,

Would someone share the recipe for cabbage lasagna that I believe was in a now out of print Atkins cookbook that was published sometime in the 1970's?

The old Atkins cookbooks I have found in used book outlets recently do not include this recipe.

Many thanks,

Chosee

I checked my edition of Dr. Atkins' Diet Cookbook (published in 1974), and did not see a recipe for cabbage lasagna. However, there is what looks to be a nice recipe for cabbage rolls stuffed with ground beef. Is that the recipe you remember?

Otherwise, check out this section for all manner of lasagna-type dishes. Just do a "find" on your computer for the word "pasta".

check here for "lasagna" type dishes using ground meat. (http://forum.lowcarber.org/showthread.php?t=215473)

chosee
Thu, Aug-02-18, 06:00
Thank you for checking your 1974 cookbook. I will try to get my hands on a copy of it so that I can try the cabbage rolls recipe you noted. Alibris.com is usually a good source for the old Atkins' cookbooks.

The step by step "low carb" lasagna recipe shown in this video looks delicious, but there is no indication of the total carbs per serving, so it will have to wait until I reach the maintenance phase:

https://www.youtube.com/watch?v=b2h3w2CVAOY

For now, I will just try one or more of the variations on the old Diet Revolution Rolls recipe listed in this thread and hope for the best.

ImOnMyWay
Thu, Aug-02-18, 09:33
Thank you for checking your 1974 cookbook. I will try to get my hands on a copy of it so that I can try the cabbage rolls recipe you noted. Alibris.com is usually a good source for the old Atkins' cookbooks.

The step by step "low carb" lasagna recipe shown in this video looks delicious, but there is no indication of the total carbs per serving, so it will have to wait until I reach the maintenance phase:

https://www.youtube.com/watch?v=b2h3w2CVAOY

For now, I will just try one or more of the variations on the old Diet Revolution Rolls recipe listed in this thread and hope for the best.

There is a "My Plan" calculator on this site for figuring out the carb count for a recipe. Also, My Fitness Pal has a website and a mobile app that you can use to calculate recipe macronutrients. I've been using the app for years.

Recommend adding onion and garlic, or onion and garlic powders to this recipe, for flavor. :)