These don't taste like bread, but they mimic the purpose really well! They taste more like cream puffs without the cream! You can however fill the middle with cream cheese and splenda!
Ok, it sounds like it is hard, but it isn't at ALL. Just quite a few steps. You can have it all mixed up and in the oven in 10-15 minutes. This can be doubled. This recipe has saved my diet-life. I know I can overcome my downfall of bread now. Use as a sandwich--fill it up with chicken salad or a burger or fill with pizza toppings that your family eats. This is not the original Atkin's recipe. This one is slightly modified. It was mailed to me and I do not know who did the modifications. I will look for the original one and post it too if I find it.
Modified Revolution Rolls
3 egg whites
3 egg yolks
1 tsp splenda or 1/2 a packet
pinch of salt
3 ounces of soft cream cheese
1/8 tsp cream of tartar
Heat the oven to 300 degrees and line a baking sheet with parchment paper or aluminum foil. Parchment paper generally does a better job at non-sticking. If using foil, spray LIGHTLY with cooking spray.
In a large glass or metal bowl, whip egg whites till foamy. Add the
cream of tartar and salt. Beat till very stiff. Do NOT let any yolks get in the whites. If you do, toss that egg out because the whites will not beat up well.
In another bowl, cream the cream cheese and add the egg yolks and splenda. Beat until smooth.
Now, pour the yolk mixture into the egg whites and gently fold it
in. Do not over mix or the batter will flatten.
Using a spoon or spatula, make 6 piles on the baking sheet with the batter. Go back and add to each pile until all out of batter.
Bake at 300 degrees for about 40-45 min, OR until a light golden
color, and spongy to the touch. If you cook a double batch, rotate the pans halfway through from one rack to the other.
Remove from the oven, and let cool for a few min. Peel the rolls
off of the paper, and let cool completely.
Once cooled, place in a plastic bag and leave for about 1 hour
before using. This is best refrigerated overnight before using.
Total carb count for the recipe= 3.1
Carbs per roll= less than .6