Rolls, Atkins, Sue's Lc-1.2/sbread- buns & rolls 4 large egg white 3 large egg yolk 1 teaspoon Splenda 1 dash salt 1/2 pkg (08 oz) cream cheese; softened 1/2 teaspoon cream of tartar Preheat oven to 300. Separate eggs, cream 3 yolks, cream cheese, Splenda and salt together. Beat egg whites with cream of tartar until VERY stiff. Fold in egg yolk mixture. (It doesn't matter if some streaks of yellow remain.) On parchment lined cookie sheet, form 6 rounds 3-3 1/2 inches across. Build up each one with remaining batter, 1/2 to 2 " high. Bake about 60 minutes. Cool. After cool, slice with a bread knife. Freeze or refrigerate. NYC Nutrition Analysis (per serving or yield unit): water=33.77 g; calories=107.5; protein=5.16 g; total fat=9.15 g; carbohydrate=1.2 g; ash=0.67 g; calcium=27.84 mg; phosphorus=63.14 mg; iron=0.54 mg; sodium=121.9 mg; potassium=103.5 mg; magnesium=4.42 mg; zinc=0.36 mg; copper=0.01 mg; manganese=0.01 mg; vitamin A=431.1 IU; vitamin E=0.44 mg ATE; thiamin=0.02 mg; riboflavin=0.19 mg; niacin=0.04 mg; pantothenic acid=0.39 mg; vitamin B6=0.04 mg; folate=15.28 ug; vitamin B12=0.38 ug; saturated fat=4.94 g; monounsaturated fat=2.83 g; polyunsaturated fat=0.59 g; cholesterol=127.1 mg; selenium=8.12 ug; refuse=0.%; %cal as carb:prot:fat=4:19:76; WW Pts=2.91; (complete analysis) |
