A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Saturday, August 18, 2007

Revolution Rolls

These are a staple of Low Carb diets - sort of a cross between a popover and a meringue. Are they good? Well, to be honest - nope! If I weren't dieting I wouldn't eat them -but when doing Atkins and in need of something to hold tuna, a steak sandwich or all that butter you're allowed to eat - they are invaluable!!

3 eggs (room temperature)

3 tablespoons sour cream (or mayo or cream cheese)

1 teaspoon cream of tartar

Preheat oven to 300F.

Separate eggs, sprinkle cream of tartar over whites. Add sour cream to yolks.

Beat egg whites until stiff - at least 5 minutes.

Add a bit of whites to yolks to lighten them, then fold yolks into whites.

Mound up 6 piles on a parchment lined baking sheet and place in oven, bake for 30 minutes

Let them cool completely - then place in plastic bags - they will soften up and not be so meringuey - more like deflated popovers - and store in fridge.

These wind up at 50 calories, 0.5 carbs, - as opposed to a regular roll at 167 calories, 30g carbs, 1.3g fiber.