Oopsie Rolls

- POSTED ON: Nov 07, 2011

Makes 6 servings


3 raw eggs
3 ounces cream cheese (not softened)
1 teaspoon cream of tarter


Preheat oven to 300 degrees
Separate the eggs.
Use mixer with clean bowl and clean beaters to whip egg whites
and cream of tarter until stiff.
Use mixer and separate bowl to combine egg yolks and cream cheese.

Using a long thin spoon or spatula, gradually fold the egg yolk mixture
into the egg white mixture, a little bit at a time, being careful not to break down the whites.

Spray nonstick coating on a cookie sheet, and spoon the mixture onto the sheet,
making 6 mounds.  Flatten each mound slightly.
Bake about 30 minutes in 300 degree oven. 
They should come out slightly soft, not crumbly.
Let cool on the pan 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)
They can be individually wrapped and frozen.

Makes Six Servings, 
One/sixth = 1 serving

Calories: 89
Net Carbs 0.7 grams
Protein 4.6 grams 

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Existing Comments:

On Nov 07, 2011 wrote:
Why shouldn't the cream cheese be softened?

On Nov 07, 2011 Dr. Collins wrote:
             oolala, Basically, because that's what the recipe says. I think it has something to do with achieving the desired consistency and temperature of the egg yolk mixture to make it better incorporate with the whipped egg whites.

On Nov 07, 2011 rross wrote:
Thanks for this fabulous recipe Phyllis. I didn't have full fat cream cheese or cream of tartar and wanted to make immediately. I used ricotta extra light and 1/2 tsp lemon juice. It looked like little "omelette/souffles". I'm sure my substitutions changed the flavor somewhat. My individual serves turned out to be 44 cal only because of the extra light cream cheese I had to use. I had this for lunch today topped with a little tuna and spring onions. Really YUMMY and LOVED it. I'm about to bag and freeze the rest. Thanks for this great recipe Phyllis.

On Nov 07, 2011 Dr. Collins wrote:
             Rina-Marie, I'm happy you like them too. Glad your substitutions worked out.

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