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Reviews Date of last review
Sun March 22, 2009
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Description: You can use these for sandwiches -- modify it to make cinnamon buns or french toast, or make an "onion roll."
Ingredients: BASIC BUNS

6 egg whites
4 egg yolks
6 Tbls. Sour cream (can also used softened cream cheese)
2 pkgs. Splenda
1/4 tsp cream of tartar
Pinch of salt

To the basic buns recipe, add in with the yolk mixture:

1/4 cup grated (powdered) Parmesan cheese
1 teaspoon granulated garlic
Any other spices you may like

When you form them, sprinkle on dehydrated minced onions and bake as above. They really taste much more like onion buns.

To the basic buns recipe, add in with the yolk mixture:

3 or 4 pkgs. Splenda
1 tsp cinnamon (or to taste)

Bake as below, but I prefer about 40 minutes instead of 50 on these. These are great for making French toast with -- or spreading some “cream cheese frosting” on top.

How To Prepare: Beat egg whites and cream of tartar until very stiff. (Turn bowl upside down and if the whites don’t slide, they are stiff enough.)

In a small bowl, mix together the other ingredients. Gently fold the yolk mixture into the whites. Rubber spatula works best.

Generously spray two non-stick cookie sheets with Pam. Make 6 piles on each sheet as if you were making the Atkins Revolution Rolls.

Bake for about 50 minutes or less in a 300-degree oven. These will puff up while in the oven, but don’t be surprised when they fall quite flat when you remove them. That’s the way it is. Remove with an egg lifter onto a plate and let cool. Put in a plastic bag after it has cooled. (I poke holes in a Ziploc bag to keep them from getting sticky and I store them in the fridge.) The above recipe will make 2 pans full (12 total) – can be halved.
Number of Servings: 12
Carbs per serving - include all nutritional information if known: With cream cheese= Cals 54; Fat 4g; Carb 1g; Pro 3g ---- With sour cream= Cals 44; Fat 3g; Carb 1g; Pro 3g
Effort (Easy, Average, Difficult): Average
Senior LCF Member
Posts: 471
Registered: October 2000
Location: Right around the corner from Lisa Monet'

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