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I posted this on another site but thought people might be interested here too. not2late also has these Atkins Diet Revolution Rolls on her site substituting 1/2 tsp. onion powder for the splenda. They're awesome this way and I make them every week with the inion powder.
For New Years Eve I did the following though, because I wanted to bring something sweet along for myself as well as my regular meat, cheese & veggies. I brought some the next day to my parent's house for New Year's Day dinner. My Mom loved them so much she made me leave the extra LOL:
Atkins Diet Revolution Roll
3 eggs - separated
1/4 teaspoon cream of tartar
1.5 ounces cream cheese (3 tablespoons)
1 package splenda
1 dash salt
Preheat oven to 300 degrees.
Separate eggs. Beat the whites with the cream of tartar till stiff peaks
form. In another bowl mix the yolks, splenda, and softened cream cheese.
In a small bowl stir together the rest of the ingredients. Fold
carefully into the whites using a rubber spatula. Do not break up the whites since this is the leavening. Fold in gently.
Place parchment paper or wax paper on a cookie sheet. Be sure to spray the wax paper with a nonstick spray. Place the mixture carefully onto the cookie sheet, gently mounding one tbsp. full on top of the other until each "roll" is about 2 inches high. Repeat this until you have 6 piles.
Bake for 30-40 minutes
I've had best luck using parchment paper and I bake 40 min in my oven
Makes 6 @ 0.7 carbs, 0 fiber, 58 Calories, 4 fat, 3 protein
Whipped Topping
I whipped 1/4 cup of heavy whipping cream (2 carbs), and 1 tsp. of sugar free vanilla pudding (2 carbs). I've never used the pudding before because it contains aspartame and other scary ingredients but got the idea from Dana Carpender's cookbook.
I have to admit it really added a fun twist to the whip cream, and made it taste a LOT like the cream in a cream puff. Best of all it stayed firmly whipped. So I brought two of the Rolls and half the whipped topping in a little seperate container and had my own treat. I just spread the whipped topping over the top of them with a knife.
The rolls are roughly .7 carb each (I round up to 1 carb) and the 1/4 cup of whipped cream was about 4 carbs. I took half so it was 2 carbs for me.
Breakdown of the instant vanilla sugar free pudding: 6 carbs per serving, 4 servings per box. There is slightly over 4 tablespoons of dry pudding mix in each box (I measured) so that makes it 6 carbs per tablespoon. There are 3 teaspoons to a tablespoon, so divide 6 carbs by three, and that comes out to 2 carbs per teaspoon.
I think a person on induction should not use the sugar free vanilla pudding, but they could use cream or cream cheese with almond or vanilla extract & splenda for these and get close to the same idea.
For Easter I'll probably be back to my berry rung and I'll make a little strawberry shortcake for me from these rolls
.
For New Years Eve I did the following though, because I wanted to bring something sweet along for myself as well as my regular meat, cheese & veggies. I brought some the next day to my parent's house for New Year's Day dinner. My Mom loved them so much she made me leave the extra LOL:
Atkins Diet Revolution Roll
3 eggs - separated
1/4 teaspoon cream of tartar
1.5 ounces cream cheese (3 tablespoons)
1 package splenda
1 dash salt
Preheat oven to 300 degrees.
Separate eggs. Beat the whites with the cream of tartar till stiff peaks
form. In another bowl mix the yolks, splenda, and softened cream cheese.
In a small bowl stir together the rest of the ingredients. Fold
carefully into the whites using a rubber spatula. Do not break up the whites since this is the leavening. Fold in gently.
Place parchment paper or wax paper on a cookie sheet. Be sure to spray the wax paper with a nonstick spray. Place the mixture carefully onto the cookie sheet, gently mounding one tbsp. full on top of the other until each "roll" is about 2 inches high. Repeat this until you have 6 piles.
Bake for 30-40 minutes
I've had best luck using parchment paper and I bake 40 min in my oven
Makes 6 @ 0.7 carbs, 0 fiber, 58 Calories, 4 fat, 3 protein
Whipped Topping
I whipped 1/4 cup of heavy whipping cream (2 carbs), and 1 tsp. of sugar free vanilla pudding (2 carbs). I've never used the pudding before because it contains aspartame and other scary ingredients but got the idea from Dana Carpender's cookbook.
I have to admit it really added a fun twist to the whip cream, and made it taste a LOT like the cream in a cream puff. Best of all it stayed firmly whipped. So I brought two of the Rolls and half the whipped topping in a little seperate container and had my own treat. I just spread the whipped topping over the top of them with a knife.
The rolls are roughly .7 carb each (I round up to 1 carb) and the 1/4 cup of whipped cream was about 4 carbs. I took half so it was 2 carbs for me.
Breakdown of the instant vanilla sugar free pudding: 6 carbs per serving, 4 servings per box. There is slightly over 4 tablespoons of dry pudding mix in each box (I measured) so that makes it 6 carbs per tablespoon. There are 3 teaspoons to a tablespoon, so divide 6 carbs by three, and that comes out to 2 carbs per teaspoon.
I think a person on induction should not use the sugar free vanilla pudding, but they could use cream or cream cheese with almond or vanilla extract & splenda for these and get close to the same idea.
For Easter I'll probably be back to my berry rung and I'll make a little strawberry shortcake for me from these rolls
.
:guns:
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