Made my first batch this afternoon and I'm hooked. My all new favorite LC food. I ate one with butter fresh out of the oven. After dinner I made a cinnamon toast one for dessert. Just spread butter over, sprinked some cinnamon and splenda over top and broiled on high for a minute. MMMMMMMmmmmmm...

I'm hooked!! Tomorrow for breakfast ~ ham, egg and cheese breakfast sandwich. So glad I finally broke down and tried an LC recipe. Will have to try more.

I keep wanting to try those. Which recipe did you use? as there are many different ones. Any hints or tips? I read posts where people had them flop horribly.

Recipe:

3 eggs
dash of salt
pinch of cream of tartar
3 oz. cream cheese
1 pkt of Splenda


Preheat over to 300 degrees.

Separate the white and yolks of the eggs in separate bowls.

In bowl with whites add a pinch of cream of tartar and mix until whites are stiff.

In bowl with yolks, add cream cheese, dash of salt, and splenda. Mix.

Take yolk mixture and fold SLOWLY into egg white mixture.

On a Pam-sprayed cookie sheet spoon 6 mounds, carefully flattening a bit.
Bake for 25-30 min. (my oven took 25). Put on cooling rack to cool and then place in a ziploc bag for storage.

I think the key to them coming out right is to fold really slowly so as not to take the fluff out of the egg whites.

Hi there:

I just have to ask, what are these, cookies?? I've just started Dr. Ak low carb diet. This is my first week and I'm feeling better each and every day. I would love it if someone could give me some hints about what to munch on in the evening; that's when I'm really hungry.

Also, is pork allowed?

Thanks everyone. I think I'll try this recipe, but I'm not sure what it is... but if it's something I'm allowed, I'll go for it.

Sandie

I've also wanted to try these, but the sound so complicated to make... and like the PP said, I hear a lot of poor outcomes.

I'd like to hear some tips on these as well... thanks!

Chuck, I just made these and they turned out great. I did mine using my Kitchen Aid. Just fold them really gently into each other. A nice substitute, BUT I STILL WANT RYE BREAD, TOASTED WITH BUTTER..... whoops, I just had a moment....I'm over it now.

Sandie

http://cleochatra.blogspot.com/2007...revolution.html

I just made these this evening....they are GREAT!!!!!!!
Actually very easy to make if you follow her recipe. I'll add that I used a s/s bowl and put that and the beaters in the freezer for a little bit before doing the whites. Also make sure you do the whites first. If you get any bit of the yolk in twith the whites they will not set up. I took pics but they are too big to post here and I can't find my program on the computer to crop them. but i can give you a link.

[QUOTE=PghLady74]http://cleochatra.blogspot.com/2007...revolution.html

I just made these this evening....they are GREAT!!!!!!!
Actually very easy to make if you follow her recipe. I'll add that I used a s/s bowl and put that and the beaters in the freezer for a little bit before doing the whites. Also make sure you do the whites first. If you get any bit of the yolk in twith the whites they will not set up. I took pics but they are too big to post here and I can't find my program on the computer to crop them. but i can give you a link. [/QU

Question is: are these supposed to be thin after cooked or are they supposed to be puffed enough to slice them in half to use one for a bun?

Because if they are supposed to puff some, I think my whites must not have been stiffened properly. I did it with my mixer,looked stiff, but when I went to mix the two together, there were some in the bottom that were liquidy. Any directions, suggestions on how to do this properly? I used a stainless stell bowl that I had put in freezer to get cold.

How many net carbs per roll? I'm really interested in trying these.

I tried the original recipe. I must have done something wrong, because they tasted entirely like egg and nothing like bread to me. They did have the meringue texture, but tasted terrible.

I was worried about how they'd taste... too sweet? too eggy? too cream-cheesey? NOPE, JUST RIGHT!!!

Did you make the actual Revolution Rolls or Cleo's Oopsie Rolls?

I made the ones in the link you posted above.

Eggsactly!!
I made a batch after-work this afternoon. I look forward to something different for breakfast tomorrow!

Oh and I just looked up your web page Cleochatra; you're hilarious!!!