Uses for oopsie rolls (recipe thread) - Page 3

shelby7851 · 01-23-2008, 08:09 PM

Didnt someone post a waffle recipe somewhere?

haystar · 01-23-2008, 08:15 PM

Quote:

Originally Posted by shelby7851

Didnt someone post a waffle recipe somewhere?

I haven't seen a waffle- but I know people make french toast out of them

epix · 01-23-2008, 09:12 PM

this thread is BOOKMARKED! so many yummy recipes in here

LoraJR72 · 01-24-2008, 03:38 AM

Mmm..Oopsie's.

JennyJ · 01-24-2008, 05:17 AM

Quote:

Originally Posted by LoraJR72

Mmm..Oopsie's.

Cocapelle · 01-24-2008, 12:01 PM

I found the original recipe, but, has there been any good changes to it? It calls for eggs, Splenda, salt, cr. of tattar, and cream cheese.

cleochatra · 01-24-2008, 02:54 PM

Cocapelle-- the original recipe called for 3 Tbsp of cream cheese. My version is three ounces! It's more of the good stuff, and it's more supple and multi-functional.

shadowzip · 01-24-2008, 05:36 PM

Chocolate Almond Oopsies

3 large eggs
3 pks splenda or 6 drops sweetzfree
1 TBLS Diabetisweet
1 TBLS Powdered Erythritol
1 oz unsweetened chocolate, melted
1 TBLS Dark Cocoa
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

1pkg splenda or 2 drops sweetzfree

Sliced Almonds for garnish

Separate the eggs, add sweeteners, chocolate and cocoa, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together.
In a separate bowl, whip egg whites and cream of tartar and 1pkg splenda or 2 drops sweetzfree until stiff Using a spatula fold the egg yolk/chocolate mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly. Sprinkle with sliced almonds

Bake about 30 minutes at 300*

Chocolate Almond Blackberry Oopsie

Split a chocolate almond oopsie, spread whipped cream and a few blackberries or your berry of choice on the bottom layer. Top with top of oopsie, crush some berries with sweetener and spread most on plate add more whipped cream, drizzle with the rest of the crushed berries and 1 TBLS sugar free Chocolate sauce. Seriously Yummy.

cleochatra · 01-24-2008, 05:37 PM

Those look BEAUTIFUL, shadowzip! Absolutely bakery-quality.

ReneeD70 · 01-24-2008, 06:28 PM

Quote:

Originally Posted by shadowzip

Chocolate Almond Oopsies

3 large eggs
3 pks splenda or 6 drops sweetzfree
1 TBLS Diabetisweet
1 TBLS Powdered Erythritol
1 oz unsweetened chocolate, melted
1 TBLS Dark Cocoa
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

1pkg splenda or 2 drops sweetzfree

Sliced Almonds for garnish

Separate the eggs, add sweeteners, chocolate and cocoa, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together.
In a separate bowl, whip egg whites and cream of tartar and 1pkg splenda or 2 drops sweetzfree until stiff Using a spatula fold the egg yolk/chocolate mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly. Sprinkle with sliced almonds

Bake about 30 minutes at 300*

Chocolate Almond Blackberry Oopsie

Split a chocolate almond oopsie, spread whipped cream and a few blackberries or your berry of choice on the bottom layer. Top with top of oopsie, crush some berries with sweetener and spread most on plate add more whipped cream, drizzle with the rest of the crushed berries and 1 TBLS sugar free Chocolate sauce. Seriously Yummy.

Now those look fantabulous!

shadowzip · 01-24-2008, 06:29 PM

Thank You,Thank You, (Takes Bow), I owe it all to "The Cleo"

LosinTxBee · 01-24-2008, 07:16 PM

YUMMO !!!!

girl81 · 01-24-2008, 09:25 PM

Quote:

Originally Posted by JennyJ

I followed Cutie's recipe minus the Sweetzfree because I figured the SF syrup was sweet enough for me. It was delish!

Where is cutie's recipe?

shadowzip · 01-25-2008, 03:12 AM

Quote:

Originally Posted by girl81

Where is cutie's recipe?

http://www.lowcarbfriends.com/bbs/lo...ml#post9830809

LaurieRobo · 01-25-2008, 06:33 AM

Shadowzip - those look amazing...

I see one of those in my NEAR future, split in 1/2 with a smear of natural peanutbutter - YUMMO!

cleochatra · 01-25-2008, 06:49 AM

Quote:

Originally Posted by shadowzip

Thank You,Thank You, (Takes Bow), I owe it all to "The Cleo"

Don't do that! I about wee'd myself.

smileyface-- these have totally changed how I eat, too! I love it!

shasowzip-- thanks for finding the link! I might try The Amy's french toast this weekend!

Cocapelle · 01-25-2008, 08:14 AM

Thanks Cleo! I'll be makin these, real soon!

mac24312 · 01-25-2008, 08:32 AM

Look great! Will be making these soon!
HUGS
Christina

cleochatra · 01-25-2008, 09:04 AM

Cocapelle-- let me know how they turn out!

Cool, mac! I look forward to knowing what you think of these!

SHinOK · 01-25-2008, 02:04 PM

Question...the recipe says "do not soften" the cream cheese. How the heck can you mix it with a mixer? I have visions of the chunk getting flung out of the bowl and across the kitchen.

Do you cut it up? Leave it whole?

Just wonderin' because I don't want to scrape a block o'cream cheese off my kitchen ceiling. I'm afraid of heights!

AND marking my spot on this thread!

ReneeD70 · 01-25-2008, 02:22 PM

Quote:

Originally Posted by SHinOK

Question...the recipe says "do not soften" the cream cheese. How the heck can you mix it with a mixer? I have visions of the chunk getting flung out of the bowl and across the kitchen.

Do you cut it up? Leave it whole?

Just wonderin' because I don't want to scrape a block o'cream cheese off my kitchen ceiling. I'm afraid of heights!

AND marking my spot on this thread!

My cream cheese mixed right in with the eggs and stuff, a little chunky but no ceiling scrapings were necessary.

J.A. · 01-25-2008, 02:49 PM

Can't wait to try the chocolate almond recipe. Can extra sweetener like Stevia be added to the splenda if you don't have the diabetisweet or erythritol?
I will be starting 2 week induction Monday. So will have to wait to try these

Judy

cherrytt_too · 01-25-2008, 03:19 PM

any reason softened cream cheese won't work?

CarolynF · 01-25-2008, 03:31 PM

Kelly: I think room temperature cream cheese would work..Sometimes the softened stuff gets too liquidy in the microwave..

Hey, what about an Oopsie pie crust? Make your 3 egg oopsie recipe..Then put it in a pammed 9 or 10 inch pie crust..deep dish would be better and bake as you normally would.

Take out, let cool, and add some SF pudding/pie mix. Probably a big package of SF pudding..either instant or cooked. Refrigerate, then serve with whipped cream.

I do think it would be best all eaten for one dessert. The leftover oopsie pie might be too soggy after a while..

NoSugarGrams · 01-25-2008, 03:34 PM

I set my cream cheese out at room temp for a couple of hours.
It mixes just fine. I had no problems with it.

I think either way would work fine. I don't worry about every speck of cream cheese getting smooth either.

I just don't think you should soften it in the microwave or anything because it could warm up the eggs yolks too much and I don't think you would want that.

I have always read in cook books that egg whites should be beat at room temperature. This idea is the opposite of what I was taught. So, if this way is not working for you. Try leaving your eggs at room temp for a couple of hours.

No plastic bowls because they can hold onto grease and this will not let your eggs beat up. HTH...............

silversunfire · 01-25-2008, 03:40 PM

Quote:

Originally Posted by SHinOK

Question...the recipe says "do not soften" the cream cheese. How the heck can you mix it with a mixer? I have visions of the chunk getting flung out of the bowl and across the kitchen.

Do you cut it up? Leave it whole?

Just wonderin' because I don't want to scrape a block o'cream cheese off my kitchen ceiling. I'm afraid of heights!

AND marking my spot on this thread!

I cut mine into pieces. Didn't soften it at all, used right out of fridge. Didn't have any flying cheese, even with a heavy duty Kitchen Aid mixer. I personally like the fact that the cream cheese doesn't mix in totally and leaves little chunks. I made french toast with 2 of them today and those little chunks just added to the taste!

01-24-2008, 07:16 PM	#72
LosinTxBee Junior LCF Member Join Date: Mar 2003 Location: Texas Posts: 14 Gallery: LosinTxBee	oopsie YUMMO !!!!

01-25-2008, 03:31 PM	#84
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,236 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Kelly: I think room temperature cream cheese would work..Sometimes the softened stuff gets too liquidy in the microwave.. Hey, what about an Oopsie pie crust? Make your 3 egg oopsie recipe..Then put it in a pammed 9 or 10 inch pie crust..deep dish would be better and bake as you normally would. Take out, let cool, and add some SF pudding/pie mix. Probably a big package of SF pudding..either instant or cooked. Refrigerate, then serve with whipped cream. I do think it would be best all eaten for one dessert. The leftover oopsie pie might be too soggy after a while.. __________________ August Meltdown July 4: 144.4 August 1: 144.0 Wii Minutes/August 42/

01-25-2008, 03:34 PM	#85
NoSugarGrams Senior LCF Member Join Date: Jan 2005 Location: Kentucky Posts: 76 Gallery: NoSugarGrams Stats: 178/154/140 WOE: Protein Power Start Date: June 2004	I set my cream cheese out at room temp for a couple of hours. It mixes just fine. I had no problems with it. I think either way would work fine. I don't worry about every speck of cream cheese getting smooth either. I just don't think you should soften it in the microwave or anything because it could warm up the eggs yolks too much and I don't think you would want that. I have always read in cook books that egg whites should be beat at room temperature. This idea is the opposite of what I was taught. So, if this way is not working for you. Try leaving your eggs at room temp for a couple of hours. No plastic bowls because they can hold onto grease and this will not let your eggs beat up. HTH............... __________________ ~Sharon~

01-23-2008, 08:09 PM	#61
shelby7851 Senior LCF Member Join Date: Jul 2005 Location: Illinois Posts: 887 Gallery: shelby7851 Stats: 246/226/199(mini) Start Date: 3/1/07 (again)	Didnt someone post a waffle recipe somewhere?

01-23-2008, 09:12 PM	#63
epix MAJOR LCF POSTER! Join Date: Jul 2004 Location: SW Michigan Posts: 2,592 Gallery: epix Stats: 426/290(211 low)/175 WOE: Atkins Start Date: July 2004	this thread is BOOKMARKED! so many yummy recipes in here

01-24-2008, 03:38 AM	#64
LoraJR72 MAJOR LCF POSTER! Join Date: Jan 2008 Location: Fever Pitch City Posts: 2,778 Gallery: LoraJR72 Stats: 138/???/127 - 5'6" WOE: Food Addicts in Recovery - My Way Start Date: Right here...right now!	Mmm..Oopsie's.

01-24-2008, 12:01 PM	#66
Cocapelle Senior LCF Member Join Date: Jul 2003 Location: Arizona Posts: 460 Gallery: Cocapelle WOE: Atkins	I found the original recipe, but, has there been any good changes to it? It calls for eggs, Splenda, salt, cr. of tattar, and cream cheese.

01-24-2008, 02:54 PM	#67
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,513 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Cocapelle-- the original recipe called for 3 Tbsp of cream cheese. My version is three ounces! It's more of the good stuff, and it's more supple and multi-functional.

01-24-2008, 05:37 PM	#69
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,513 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Those look BEAUTIFUL, shadowzip! Absolutely bakery-quality.

01-24-2008, 06:29 PM	#71
shadowzip MAJOR LCF POSTER! Join Date: Nov 2004 Location: SE Lower Michigan Posts: 1,887 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	Thank You,Thank You, (Takes Bow), I owe it all to "The Cleo"

01-25-2008, 06:33 AM	#75
LaurieRobo Senior LCF Member Join Date: Jun 2003 Location: Massachusetts Posts: 726 Gallery: LaurieRobo Stats: Pregnancy High 237 175/155/150-155 WOE: Fueling my workouts and running with plenty of FAT Start Date: March 2002	Shadowzip - those look amazing... I see one of those in my NEAR future, split in 1/2 with a smear of natural peanutbutter - YUMMO!

01-25-2008, 08:14 AM	#77
Cocapelle Senior LCF Member Join Date: Jul 2003 Location: Arizona Posts: 460 Gallery: Cocapelle WOE: Atkins	Thanks Cleo! I'll be makin these, real soon!

01-25-2008, 08:32 AM	#78
mac24312 Senior LCF Member Join Date: Jun 2007 Location: SW Virginia Posts: 988 Gallery: mac24312 Stats: 250/143/Maintenance WOE: Stella Style/Maintenance/Eating to my BMR :} Start Date: October 07 2006	Look great! Will be making these soon! HUGS Christina

01-25-2008, 09:04 AM	#79
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,513 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Cocapelle-- let me know how they turn out! Cool, mac! I look forward to knowing what you think of these!

01-25-2008, 02:04 PM	#80
SHinOK MAJOR LCF POSTER! Join Date: Sep 2000 Location: Oklahoma City, OK Posts: 2,245 Gallery: SHinOK Start Date: April 2000	Question...the recipe says "do not soften" the cream cheese. How the heck can you mix it with a mixer? I have visions of the chunk getting flung out of the bowl and across the kitchen. Do you cut it up? Leave it whole? Just wonderin' because I don't want to scrape a block o'cream cheese off my kitchen ceiling. I'm afraid of heights! AND marking my spot on this thread!

01-25-2008, 02:49 PM	#82
J.A. Junior LCF Member Join Date: Jan 2008 Location: Central Ohio Posts: 35 Gallery: J.A. Stats: 190/188/130 5' 3.5" WOE: Induction Atkins	Can't wait to try the chocolate almond recipe. Can extra sweetener like Stevia be added to the splenda if you don't have the diabetisweet or erythritol? I will be starting 2 week induction Monday. So will have to wait to try these Judy

01-25-2008, 03:19 PM	#83
cherrytt_too MAJOR LCF POSTER! Join Date: Jun 2005 Location: somewhere sunny Posts: 2,575 Gallery: cherrytt_too Stats: 299.5/258/175 WOE: Low Carb Start Date: January 2, 2006	any reason softened cream cheese won't work?