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Date of last review
Sat February 7, 2009
Revolution rolls with a twist...More subsatance than the original recipe
6 eggs seperated
1/4 teaspoon cream of tarter 6 Tablespoons ricotta cheese
3 Tablespoons golden flaxseed meal
3 Tablespoons flax seeds
( you can substitute 3 tablespoons meal for the whole seeds if you like, I prefer the mix)
3 teaspoons splenda
whites whip better if left out to reach room temp before beating
How To Prepare:
preheat oven to 300 degrees, spray large flat pan
with crisco cake spray seperate the eggs being careful not to get any yellow in the whites
set aside whites
mix yolks, splenda, ricotta cheese, and flax seeds in bowl and set aside beat egg whites and cream of tarter until stiff peaks form then fold in yolk mixture make 12 piles one teaspoon at a time until all batter is used up bake 45 minutes allow to cool well. I refrigerate and then use.
Number of Servings:
Carbs per serving - include all nutritional information if known:
1.75 carbs,4.2 grams fat, 1 gram fiber, 5 grams protein,65 calories
1 hour start to finish
Effort (Easy, Average, Difficult):
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