Cinnamon Rolls Lc-1/sbread- sweet, spices 4 large egg; separated 2 tbs cottage cheese 2 packet Splenda 2 tsp brown sugar twin 1 stick butter 1/2 tsp cinnamon Separate the 4 eggs. Whip whites with a pinch of salt until stiff peaks form. In mini food processor, blend egg yolks, 2 tbs Cottage cheese and 1 packet Splenda. Gently fold yolks into whites. Spread into 6 mounds (I flattened them slightly to be more like bread) on greased cookie sheet. Bake at 300 for 30-40 min. I found at 30 min. they were softer and moister inside, I'm thinking with a bit of cocoa we may have chocolate cake? Meanwhile, soften 1 stick of butter, whip in mini processor with 1/2 tsp cinnamon, 1 packet of Splenda and 2 tsp brown sugar twin. Spread on warm 'bread'. Makes 6 - 1gram carbohydrate each NYC Nutrition Analysis (per serving or yield unit): water=32.02 g; calories=190.1; protein=5.01 g; total fat=18.77 g; carbohydrate=1.08 g; dietary fiber=0.1 g; ash=0.79 g; calcium=26.55 mg; phosphorus=71.19 mg; iron=0.59 mg; sodium=218.1 mg; potassium=50.92 mg; magnesium=4.11 mg; zinc=0.4 mg; copper=0.01 mg; manganese=0.04 mg; vitamin A=793.6 IU; vitamin E=0.65 mg ATE; thiamin=0.02 mg; riboflavin=0.19 mg; niacin=0.04 mg; pantothenic acid=0.45 mg; vitamin B6=0.05 mg; folate=16.93 ug; vitamin B12=0.39 ug; vitamin C=0.05 mg; saturated fat=10.64 g; monounsaturated fat=5.73 g; polyunsaturated fat=1.03 g; cholesterol=183.5 mg; selenium=10.96 ug; refuse=6.94%; %cal as carb:prot:fat=2:10:87; WW Pts=5.36; (complete analysis) |
