[Jennifer 3FC]

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

[Jennifer 3FC]

Here is a roll variation from the Atkin's site:
Atkins Diet Revolution Roll

Recipe By : Suzanna
Categories: Breads & Things

3 eggs -- separated
1/4 teaspoon cream of tartar
3 tablespoons cottage cheese
1 package artificial sweetener
1 dash salt

Preheat oven to 300 degrees.

Separate eggs. Beat the whites with the cream of tartar till stiff peaks
form. You can check this by inverting the bowl and if the whites don't
slip, it's ready.

In a small bowl stir together the rest of the ingredients. Fold
carefully into the whites using a rubber spatula.

Spray Pam on a nonstick cookie sheet. Place the mixture carefull onto
the cookie sheet, gently mounding one tbsp. full on top of the other
until each "roll" is about 2 inches high. Repeat this until you have 6
piles.

Bake for one hour.

These are excellent to have for hamburger buns, it to make into a
sandwich. Just put two on top of each other. I find them especially good
when having sat in a plastic bag for a couple of hours. They resemble
slightly squished hambuger buns.

[SonoGranny]

MMMMMM..... I gotta try these..... they sound terrific!

[Jennifer 3FC]

Tonite I made a new batch and I tried to spread them out more like a hamburger bun size, and they cooked flat, so I won't be able to split them easily! The other batches I cooked were almost baseball size poofy globs and that worked better..more like a shell. I also read that somebody spreads the batter on their cookie sheet and bakes, then scores it the size and shape of pieces of bread so it is more like a real sandwich. I may try that next time. I don't know if that would cut down on the cooking time or not since they would be thinner.

[Ruthxxx]

I'd forgotten about this recipe although I did make them first time I did Atkins.

Just a cooking hint - egg whites will whip up better if they are at room temperature.

Martha/Heloise/Irma/Ruthxxx

[Jennifer 3FC]

Hello, Heloise! That egg hint will help! I made a double batch last night and it was much harder to fold the batter. The rolls were a bit flat. I will stick to a single batch from now on.

These rolls are really keeping me in line!