Cleochatra from lowcarbfriends.com came up with a new take on the old Atkins Revolution Rolls. People are raving about the "oopsies" as they are called (because she created them accidentally), so I decided to try them out. I've made Revolution Rolls before, and they were okay.
Here is Cleo's recipe:
3 large eggs, separated
1 packet (2 tsp) Splenda
dash of salt
pinch (1/8 tsp) cream of tartar
3 oz (or tbs, as they are marked on the package) cream cheese
Preheat the oven to 300F
Whip the egg whites and cream of tartar until very stiff. It's stiff enough when you flip the bowl over and the egg whites don't move.
In a separate bowl, combine the cream cheese, Splenda, salt, and egg yolks. Mix them well.
Gently fold the yolk mixture into the egg whites. Very gently!!!!
Spray a cookie sheet with nonstick spray and gently spoon the mixture into six mounds. Flatten each one a bit.
Bake for 30 minutes, then let them cool on the cookie sheet for a few minutes, then transfer them to a wire cooling rack. When they are cooled completely, store them in a ziploc bag or air-tight container (in the refrigerator is probably best).
I have not tried the oopsies yet, as it's sometimes suggested that they taste better after sitting overnight in the refrigerator. People (especially low carbers) are using these in place of bread and buns. There are a gazillion variations (here is the thread for this at LCF) and some of them look really, really promising (french toast, cookie alternatives, hot dug "buns").
The oopsies I've got in the oven right now also have 2 tbs of golden flax meal. I used Philly 1/3 Less Fat Cream Cheese. Given these ingredients, here is the nutritional breakdown for each of six oopsie rolls:
6.3 g fat
1.7 g carbs (0.7 fiber)
And for anyone interested, here is Cleochatra's blog, The Lighter Side of Low-Carb.