Cinnamon Cheese Danish Atkins Rolls

CarolynF · 05-28-2003, 08:08 AM

This is one of my favorite breakfast things. I hadn't made it
in a while, so I pulled it out..They are wonderful and if you
make it with liquid Splenda or a sugar alcohol, you can get
the carbs down to 2..otherwise they are about 4..because of
the Splenda's filler..or you could probably use the little packages
3=the sweetness of 1/4 cup. This recipe is from Aussie LC Gourmet..

Pastry portion:

3 extra large eggs, separated (reserving 1/2 yolk for filling)
1/4 tsp. cream of tartar
1/4 cup granulated Splenda or 3 pkgs. of Splenda..or other
sweetners
1 teaspoon cinnamon
3 Tbs. ricotta cheese or sour cream

Filling:

4 ounces cream cheese, softened
1/2 egg yolk (from above)
1/4 cup granulated Splenda or 3 pkgs, etc.
1/4 teaspoon vanilla
you can add lemon, almond, orange, raspberry flavorings,
if you want to this filling-about 1/4 tsp

Pastry directions:

Separate eggs, putting the whites in a large bowl and the
yolks in a medium bowl. Take 1/2 yolk out and put it in
a little dish to reserve for filling. With your electric beater,
whip whites and cream of tartar until very stiff.

Add sour cream or ricotta, cinnamon, sweetener to the yolks
and beat well until smooth

Gently fold yolk mixture into the whites, using a big spatula,
being careful to get it all blended well. Then Spray a cookie
sheet or muffin top pan (the best way), and plop 6 equal
mounds of batter to make 6 Danish. Make an indent
on each mound and fill with filling. Bake about 25-35 minutes
at 300 until golden brown. Remove, cool and enjoy

Filling: Microwave cream cheese until soft. Remove and add
the 1/2 egg yolk, sweetener, extract, and flavoring. Fill pastries.

Human Yo Yo · 05-28-2003, 10:27 AM

These sound great! Now, hope this isn't a stupid question, but are they "freezeable"?

MelaGal · 05-28-2003, 10:29 AM

This looks wonderful. It is a save to make one day soon. Thanks for posting it.

~a

CarolynF · 05-28-2003, 10:57 AM

I have never frozen them, but I doubt you can with any success.
I just keep them in a baggy in the fridge..they will stay okay for
about 3-4 days I would think.

Human Yo Yo · 05-30-2003, 03:49 AM

I made these last night and they were great! A new favorite! I used lemon flavoring, and would like to try raspberry next. The only thing I will do different is make more filling as that's my favorite part! Thanks for the recipe!

CarolynF · 05-30-2003, 01:13 PM

Glad you liked them...When I reheated mine for breakfast, put
them in the toaster oven for a few minutes because they crisp
up again.

Also, you can divide the filling, and do half lemon and half raspberry..

WomanOfGod · 05-30-2003, 03:59 PM

These sound delicious!

I am definately going to try these.

Thank you for sharing

CarolynF · 02-11-2005, 12:25 PM

bumping fpr newbies..

Pam · 02-11-2005, 01:05 PM

Carolyn, thanks for posting this yummy sounding recipe. I'm planning to make this for breakfast tomorrow morning, that is.......if I can wait that long....

TXkim · 02-11-2005, 08:42 PM

Thanks for bumping, Carolyn. I can't believe I've never seen this recipe before. May make this for a midnight snack tonight......

Sugar Patrol · 02-16-2005, 07:12 PM

I made these tonight and they are delicious! I had to put them in regular muffin tins, but they came out okay. I think I'd cut down on the cinnamon though, and more filling!!

Davian · 04-02-2005, 01:43 PM

I finally got around to making these today. Can I just say "OMG!!!"

I did the cheese part w/ lemon extract - it was so good I could've had just that. This recipe should be in the breakfast ideas thread.

Absolutely amazing, delicious change of pace. Thank you for sharing this one. I should have taken a picture - these also look beautiful when you make them. Could easily serve to guests with tsp. of sf jam.

Tater Head · 04-02-2005, 05:04 PM

Wow, I've never seen this recipe before, it looks great Carolyn. I'll have to make it sometime

nurseypoo5 · 04-02-2005, 10:55 PM

sumfin good for induction

...woohooo!!!

anyone have any photos of this...i would love to see them

This isnt going to be as hard as the revolution rolls recipe is it? I never could make those. I've never been good at "folding" stuff into whites

Hope this is a bit more forgiving then the rev. rolls.

Thanks Carolyn!

Liz

Emily Rose · 04-03-2005, 08:08 PM

So, I just made these and they tast great, but mine were really fluffy.. fluffy eggs are gross. Is there a way to make them denser? I don't know if I beat the egg whites long enough, and I didn't have any cinnamon (sp?) if those are the culprits. Thanks for any advice, this is a promising treat!

Davian · 04-03-2005, 08:27 PM

I don't know exactly what you did or what you used from the recipe but I am not a fan of eggs.

I made mine in the muffin top pan and used cinnamon. I dollopped the batter into the pans then spread it out a bit and kept the sides high. I really wish I took that picture b/c these were pretty.

Egg whites are tricky and this requires good incorporation of the ingredients while maintaining the aerated texture. It's a shame it didn't come out. Like I said earlier I could've been satisfied with the filling all by itself - hopefuuly that went better for you.

CarolynF · 04-03-2005, 08:45 PM

Hi..

Debbie: Please try these...I know you will like them..

Emily: It's hard to get away from the eggs..but you could try adding some almond flour
to the yolks..to firm them up, maybe....You do have to beat the whites until stiff..then fold gently..not to lose the puff in the eggs..and cinnamon does help give
it more flavor.

Nurseypoo: Unfortunately, they are a tad bit harder than Revolutionary Rolls...but very
doable..Muffin top pans are the very best thing to cook them in as you get the
shape ready-made..

Keep baking, ladies.

nurseypoo5 · 04-03-2005, 09:25 PM

i just made them and they are awsome...much easier for me than those revolutionary rolls lol...

they came out flatter than i expected and much more dense...very good! Im eating 2 of them right now for a late night dinner...

The one thing i did do...i doubled the filling. Bad me i know, but omg yuuuum! I didnt use any lemon or extracts..and it tastes like the old fashion cheese danishes i used to eat,....or a wierd little cheesecake with an odd but good tasting pie shell lol!

KEEPER FOR ME..great for induction too

Liz

edited to say i didnt fold the other ingredients in to the egg whites..i "mixed" them in with my electric beater!

Im telling you i know squat about that egg white thingy.... the thing is i think i am going to like my version a bit better as i think the eggs "fell" during baking causing them to get more dense and less eggy. Is this possible?

LindaSue · 04-04-2005, 04:38 AM

Carolyn, I'm a little confused about the "1/2 yolk" part. Do you mean to reserve half of one egg yolk for the filling or to reserve half of all three of the yolks or 1 1/2 yolks?

CarolynF · 04-04-2005, 03:19 PM

Hi LSue: Yes, it is 1/2 of one egg yolk that will go into the filling..

Carolyn

jlatislaw · 04-04-2005, 06:35 PM

Carolyn: These sound good and I will try them this week. I may be wrong, but doesn't it take 6 packets of Splenda to equal 1/4 C.?

JL

LindaSue · 04-09-2005, 09:32 AM

You're correct, jlatislaw. 6 packets of Splenda equal the sweetness of 1/4 cup sugar.

jshartel · 04-10-2005, 06:20 PM

I just made these today and they came out great! Didn't have extra large eggs so I used 4 large eggs and doubled the filling, as someone suggested. Also, out of lemon extract so I used the rind of one lemon and about 1 tablespoon of lemon juice in the filling. Definately a great way to kill a sweet craving while eating something that actually has nutritional value! Thank you for the recipe!!!!

CarolynF · 01-02-2006, 08:19 AM

bumping for the New Year

counts for this recipe..Approximately..91 calories, 54 from fat, 1.3 carbs
(not including the AS carbs) and 7 grams of protein

magnamater · 01-02-2006, 09:28 AM

Thanks CarolynF for this recipe, got to try it soon! And Bumping for myself and others, as it is induction (after the holidays) friendly.

Not bad for a breakfast. . .X's 2, for me for the protein needs I seem to have.

Tater Head · 01-02-2006, 02:11 PM

I made these once a long time ago and I remember adding smuckers jam on top of the cream cheese part yum O.

Debbie.....

Patt3 · 01-02-2006, 02:44 PM

Just printed this out to try! I assume the calorie/carb counts is for one piece?

CarolynF · 01-02-2006, 03:34 PM

Yup..one piece....I didn't count the Splenda carbs, though..so it might be more than
that if you use granulated Splenda.

nurseypoo5 · 01-03-2006, 11:41 AM

THANKS for bumpage carolyn, i was craving something sweet and this should fill the bill

5cats4me · 01-03-2006, 03:35 PM

I'll be trying these soon as I am on induction again. Do you have to use extracts to flavor the filling? I'm not a big fan of fruity things, but I don't want it to be bland either. I may just top the cheese filling with some LC brown sugar. I got the new Diabetasweet and I love it. So much better than Brown Sugar Twin.
Thanks for posting this Carolyn!

Also, nurseypoo- did you just beat everything together with your mixer, or did you do the egg whites first and then add everything else and beat with your mixer?

05-28-2003, 08:08 AM	#1
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,830 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Cinnamon Cheese Danish Atkins Rolls This is one of my favorite breakfast things. I hadn't made it in a while, so I pulled it out..They are wonderful and if you make it with liquid Splenda or a sugar alcohol, you can get the carbs down to 2..otherwise they are about 4..because of the Splenda's filler..or you could probably use the little packages 3=the sweetness of 1/4 cup. This recipe is from Aussie LC Gourmet.. Pastry portion: 3 extra large eggs, separated (reserving 1/2 yolk for filling) 1/4 tsp. cream of tartar 1/4 cup granulated Splenda or 3 pkgs. of Splenda..or other sweetners 1 teaspoon cinnamon 3 Tbs. ricotta cheese or sour cream Filling: 4 ounces cream cheese, softened 1/2 egg yolk (from above) 1/4 cup granulated Splenda or 3 pkgs, etc. 1/4 teaspoon vanilla you can add lemon, almond, orange, raspberry flavorings, if you want to this filling-about 1/4 tsp Pastry directions: Separate eggs, putting the whites in a large bowl and the yolks in a medium bowl. Take 1/2 yolk out and put it in a little dish to reserve for filling. With your electric beater, whip whites and cream of tartar until very stiff. Add sour cream or ricotta, cinnamon, sweetener to the yolks and beat well until smooth Gently fold yolk mixture into the whites, using a big spatula, being careful to get it all blended well. Then Spray a cookie sheet or muffin top pan (the best way), and plop 6 equal mounds of batter to make 6 Danish. Make an indent on each mound and fill with filling. Bake about 25-35 minutes at 300 until golden brown. Remove, cool and enjoy Filling: Microwave cream cheese until soft. Remove and add the 1/2 egg yolk, sweetener, extract, and flavoring. Fill pastries.

04-03-2005, 08:27 PM	#16
Davian Senior LCF Member Join Date: Sep 2004 Location: Lehigh Valley, PA Posts: 926 Gallery: Davian Stats: was 239/am 139/going to be 130 WOE: Maintenance plus..... Start Date: 02/24/04	I don't know exactly what you did or what you used from the recipe but I am not a fan of eggs. I made mine in the muffin top pan and used cinnamon. I dollopped the batter into the pans then spread it out a bit and kept the sides high. I really wish I took that picture b/c these were pretty. Egg whites are tricky and this requires good incorporation of the ingredients while maintaining the aerated texture. It's a shame it didn't come out. Like I said earlier I could've been satisfied with the filling all by itself - hopefuuly that went better for you. __________________ Seven years and a baby later and still way down. Never give up!

04-03-2005, 09:25 PM	#18
nurseypoo5 Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Keller, TX Posts: 4,925 Gallery: nurseypoo5 Stats: 270/205.6/155 WOE: HHCG original plan Start Date: start 2001 obviously yoyo girl :(	i just made them and they are awsome...much easier for me than those revolutionary rolls lol... they came out flatter than i expected and much more dense...very good! Im eating 2 of them right now for a late night dinner... The one thing i did do...i doubled the filling. Bad me i know, but omg yuuuum! I didnt use any lemon or extracts..and it tastes like the old fashion cheese danishes i used to eat,....or a wierd little cheesecake with an odd but good tasting pie shell lol! KEEPER FOR ME..great for induction too Liz edited to say i didnt fold the other ingredients in to the egg whites..i "mixed" them in with my electric beater! Im telling you i know squat about that egg white thingy.... the thing is i think i am going to like my version a bit better as i think the eggs "fell" during baking causing them to get more dense and less eggy. Is this possible? __________________ 270(original wt) in 2001, lost alot on atkins started hcg load 5/1-2/2011 after load days 230lb r1vlcd9, 214.8, vlcd10 215.2 dunno why? vlcd13 213.6, VLCD17 211.8,VLCD22 210.8,dad died, stopped and went to p3..now 206.1 p3d15 One saggy boob said to the other saggy boob: "If we don't get some support soon, people will think we're nuts." Dear Lord, if you cant make me skinny, please make all my friends fat. Amen. Last edited by nurseypoo5; 04-03-2005 at 09:31 PM..

01-02-2006, 08:19 AM	#24
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,830 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	bumping for the New Year counts for this recipe..Approximately..91 calories, 54 from fat, 1.3 carbs (not including the AS carbs) and 7 grams of protein Last edited by CarolynF; 01-02-2006 at 08:31 AM..

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05-28-2003, 10:27 AM	#2
Human Yo Yo MAJOR LCF POSTER! Join Date: Jan 2003 Location: Vermont Posts: 1,452 Gallery: Human Yo Yo Stats: 220/196/150 WOE: Lean for Life Start Date: Jan. 8 2003	These sound great! Now, hope this isn't a stupid question, but are they "freezeable"?

05-28-2003, 10:29 AM	#3
MelaGal Senior LCF Member Join Date: Jan 2003 Location: Napa Valley, CA Posts: 150 Gallery: MelaGal	This looks wonderful. It is a save to make one day soon. Thanks for posting it. ~a

05-28-2003, 10:57 AM	#4
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,830 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I have never frozen them, but I doubt you can with any success. I just keep them in a baggy in the fridge..they will stay okay for about 3-4 days I would think.

05-30-2003, 03:49 AM	#5
Human Yo Yo MAJOR LCF POSTER! Join Date: Jan 2003 Location: Vermont Posts: 1,452 Gallery: Human Yo Yo Stats: 220/196/150 WOE: Lean for Life Start Date: Jan. 8 2003	I made these last night and they were great! A new favorite! I used lemon flavoring, and would like to try raspberry next. The only thing I will do different is make more filling as that's my favorite part! Thanks for the recipe!

05-30-2003, 01:13 PM	#6
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,830 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Glad you liked them...When I reheated mine for breakfast, put them in the toaster oven for a few minutes because they crisp up again. Also, you can divide the filling, and do half lemon and half raspberry..

05-30-2003, 03:59 PM	#7
WomanOfGod Major LCF Poster! Join Date: Oct 2002 Location: Maryland Posts: 1,004 Gallery: WomanOfGod Stats: Size 18/1X to size 12/10 WOE: HCG My Way Baby ~ Drops/Pellets Start Date: Starting over July 8 2012!	These sound delicious! I am definately going to try these. Thank you for sharing

02-11-2005, 12:25 PM	#8
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,830 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	bumping fpr newbies..

02-11-2005, 01:05 PM	#9
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 969 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	Carolyn, thanks for posting this yummy sounding recipe. I'm planning to make this for breakfast tomorrow morning, that is.......if I can wait that long....

02-11-2005, 08:42 PM	#10
TXkim Senior LCF Member Join Date: Jan 2004 Location: Lake Kiowa TX Posts: 325 Gallery: TXkim Stats: 5'8" 155/127/125 WOE: Atkins Start Date: April 2003	Thanks for bumping, Carolyn. I can't believe I've never seen this recipe before. May make this for a midnight snack tonight......

02-16-2005, 07:12 PM	#11
Sugar Patrol MAJOR LCF POSTER! Join Date: Jan 2003 Location: Mobile, AL Posts: 2,796 Gallery: Sugar Patrol Stats: 163.2/134.6/135 WOE: Isocaloric Start Date: 1/1/03	I made these tonight and they are delicious! I had to put them in regular muffin tins, but they came out okay. I think I'd cut down on the cinnamon though, and more filling!!

04-02-2005, 01:43 PM	#12
Davian Senior LCF Member Join Date: Sep 2004 Location: Lehigh Valley, PA Posts: 926 Gallery: Davian Stats: was 239/am 139/going to be 130 WOE: Maintenance plus..... Start Date: 02/24/04	I finally got around to making these today. Can I just say "OMG!!!" I did the cheese part w/ lemon extract - it was so good I could've had just that. This recipe should be in the breakfast ideas thread. Absolutely amazing, delicious change of pace. Thank you for sharing this one. I should have taken a picture - these also look beautiful when you make them. Could easily serve to guests with tsp. of sf jam.

04-02-2005, 05:04 PM	#13
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Austin Texas Posts: 3,927 Gallery: Tater Head Stats: start weight 200/196.5 /goal 150 WOE: Protein Power	Wow, I've never seen this recipe before, it looks great Carolyn. I'll have to make it sometime

04-02-2005, 10:55 PM	#14
nurseypoo5 Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Keller, TX Posts: 4,925 Gallery: nurseypoo5 Stats: 270/205.6/155 WOE: HHCG original plan Start Date: start 2001 obviously yoyo girl :(	sumfin good for induction ...woohooo!!! anyone have any photos of this...i would love to see them This isnt going to be as hard as the revolution rolls recipe is it? I never could make those. I've never been good at "folding" stuff into whites Hope this is a bit more forgiving then the rev. rolls. Thanks Carolyn! Liz

04-03-2005, 08:08 PM	#15
Emily Rose Senior LCF Member Join Date: Jul 2003 Location: Indiana Posts: 250 Gallery: Emily Rose Stats: fat again... boo.	So, I just made these and they tast great, but mine were really fluffy.. fluffy eggs are gross. Is there a way to make them denser? I don't know if I beat the egg whites long enough, and I didn't have any cinnamon (sp?) if those are the culprits. Thanks for any advice, this is a promising treat!

04-03-2005, 08:45 PM	#17
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,830 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Hi.. Debbie: Please try these...I know you will like them.. Emily: It's hard to get away from the eggs..but you could try adding some almond flour to the yolks..to firm them up, maybe....You do have to beat the whites until stiff..then fold gently..not to lose the puff in the eggs..and cinnamon does help give it more flavor. Nurseypoo: Unfortunately, they are a tad bit harder than Revolutionary Rolls...but very doable..Muffin top pans are the very best thing to cook them in as you get the shape ready-made.. Keep baking, ladies.

04-04-2005, 04:38 AM	#19
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,440 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	Carolyn, I'm a little confused about the "1/2 yolk" part. Do you mean to reserve half of one egg yolk for the filling or to reserve half of all three of the yolks or 1 1/2 yolks?

04-04-2005, 03:19 PM	#20
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,830 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Hi LSue: Yes, it is 1/2 of one egg yolk that will go into the filling.. Carolyn

04-04-2005, 06:35 PM	#21
jlatislaw Major LCF Poster! Join Date: Jul 2002 Location: SW Mich Posts: 1,497 Gallery: jlatislaw WOE: JUDDD Start Date: June 18, 2012	Carolyn: These sound good and I will try them this week. I may be wrong, but doesn't it take 6 packets of Splenda to equal 1/4 C.? JL

04-09-2005, 09:32 AM	#22
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,440 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	You're correct, jlatislaw. 6 packets of Splenda equal the sweetness of 1/4 cup sugar.

04-10-2005, 06:20 PM	#23
jshartel Senior LCF Member Join Date: Apr 2003 Location: Elburn, IL Posts: 667 Gallery: jshartel Stats: 153/126/120 - 5'4" Start Date: January 12, 2003	I just made these today and they came out great! Didn't have extra large eggs so I used 4 large eggs and doubled the filling, as someone suggested. Also, out of lemon extract so I used the rind of one lemon and about 1 tablespoon of lemon juice in the filling. Definately a great way to kill a sweet craving while eating something that actually has nutritional value! Thank you for the recipe!!!!

01-02-2006, 09:28 AM	#25
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	Thanks CarolynF for this recipe, got to try it soon! And Bumping for myself and others, as it is induction (after the holidays) friendly. Not bad for a breakfast. . .X's 2, for me for the protein needs I seem to have.

01-02-2006, 02:11 PM	#26
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Austin Texas Posts: 3,927 Gallery: Tater Head Stats: start weight 200/196.5 /goal 150 WOE: Protein Power	I made these once a long time ago and I remember adding smuckers jam on top of the cream cheese part yum O. Debbie.....

01-02-2006, 02:44 PM	#27
Patt3 MAJOR LCF POSTER! Join Date: Aug 2002 Location: Up North Posts: 2,385 Gallery: Patt3 Stats: 173/167/150 WOE: South Beach/Low fat/low carb	Just printed this out to try! I assume the calorie/carb counts is for one piece?

01-02-2006, 03:34 PM	#28
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,830 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Yup..one piece....I didn't count the Splenda carbs, though..so it might be more than that if you use granulated Splenda.

01-03-2006, 11:41 AM	#29
nurseypoo5 Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Keller, TX Posts: 4,925 Gallery: nurseypoo5 Stats: 270/205.6/155 WOE: HHCG original plan Start Date: start 2001 obviously yoyo girl :(	THANKS for bumpage carolyn, i was craving something sweet and this should fill the bill

01-03-2006, 03:35 PM	#30
5cats4me MAJOR LCF POSTER! Join Date: May 2004 Location: Land O' Lakes, FL Posts: 1,785 Gallery: 5cats4me Stats: 185/134/130 WOE: Atkins without counting Start Date: Jan 04	I'll be trying these soon as I am on induction again. Do you have to use extracts to flavor the filling? I'm not a big fan of fruity things, but I don't want it to be bland either. I may just top the cheese filling with some LC brown sugar. I got the new Diabetasweet and I love it. So much better than Brown Sugar Twin. Thanks for posting this Carolyn! Also, nurseypoo- did you just beat everything together with your mixer, or did you do the egg whites first and then add everything else and beat with your mixer?