Debbie Hubbs and Monique Forslund join Jimmy and Mindy (and Christine) for the last of our segments from the 2011 Low-Carb Cruise!
We've got some great recipes today, including a mock Pita for sandwich wraps courtesey of Monique (get the directions here: http://www.lifezone.se/en/food-tips/moniques-very-popular-egg-wraps-3061144) and Debbies crowd pleasin' tongue teasin' Oopsie Rolls which can be made as hamburger buns/deli rolls or as desserts!
4 eggs (at room temperature)
4 oz cream cheese
1/8 tsp cream of tartar (optional, won't affect the recipe if not used)
1 level scoop vanilla whey protein powder (to give it more of a “bread” texture)
1. Separate eggs into 2 bowls; use glass or grease free metal for the egg whites.
2. Beat the egg whites & cream of tartar until stiff peaks form.
3. In 2nd bowl, beat yolks together with cream cheese and protein powder. If you want your oopsie for dessert – add splenda or cinnamon or cocoa powder. Or add garlic powder, pepper, cheese, etc for a more savory oopsie. Or leave plain.
4. Carefully and slowly fold the yolk mixture into the egg whites.
5. Spray cookie sheet, or muffin top pan with a non-stick cooking spray. Drop mixture onto cookie sheet or muffin top pan.
6. Bake in a 300 degree oven for 30 to 40 minutes .
Cool completely before storing. To store, layer between sheets of parchment paper, wax paper or non-stick foil. Place in a gallon baggie in the refrigerator leaving the baggie open overnight which causes them to dry out a bit which makes them more of the consistency of bread. Can freeze. OK to double or triple recipe.
Makes about 10-12 small rolls.
5 fat grams;
4 grams protein per roll
LINKS MENTIONED IN EPISODE 12
- Support our sponsor: <a href=http://www.yestocookies.com>Yes! To Cookies</a>
- <a href=http://www.facebook.com/debrahubbs>Debbie Hubbs on Facebook</a>
- <a href=http://www.lifezone.se/en>Monique Forslund's "LifeZone" blog</a>
- <a href=http://www.lowcarbcruiseinfo.com>Official Low-Carb Cruise web site</a>