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.
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)