3 large eggs (separated)
1 packet of Stevia (1 packet = about 1/4 tsp)
1 dash salt
1/4 tsp cream of tartar
4 ounces fat-free cream cheese (cold)
Pre-heat oven to 300 degrees.
Separate the eggs – yolks from white.
In a small glass or stainless steel bowl, mix egg whites and cream of tartar for about 3-5 minutes or until stiff and dry (egg whites should look and feel like meringue or are stiff enough to form a “mountain peak” without toppling over).
In a separate bowl, mix the Stevia, salt and cream cheese with the yolks. **optional: add desired flavor(s) to the yolk mixture.
Using a spatula, gently fold the egg yolk mixture into the white mixture do 1/3 at a time into the white mixture. Do with care so you do not break down the whites.
Spray a cookie sheet with non-stick spray or use parchment paper. Spoon the mixture on the sheet. Make 6 rounds then partially flatten each mound.
Bake for 35 minutes (you want them slightly softer, not crumbly). Let cool on the sheet 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). May be refrigerated or frozen.
Nutritional Info. for Calla Oopsie Rolls: Fat: 0g | Carbohydrates: 1.5g | Calories: 60 | Protein: 6.6g
1 Oopsie Roll = 1 serving of protein
Cinnamon Sugar Oopsie Rolls
1 1/2 tsp cinnamon
1 1/4 tsp vanilla
6 packets of Stevia or about 1 1/2 tsp (total)
Italian Rosemary “Bread” Oopsie Rolls
1 1/2 tsp rosemary
1/2 tsp Italian seasoning
Toast and use sliced oopsie rolls as panini bread or whole for mini pizza crusts.
Bake oopsie rolls in jellyroll pan to make a focaccia type of bread.
Dip oopsie rolls in egg mixture (egg, water, cinnamon) and cook as french toast.
Use dry/stale oopsie rolls for stuffing.
Add 1 small box of strawberry sugar-free Jell-o. 1 tsp vanilla and 1 packet of Stevia.