I think I would try putting some beaten eggs, cream cheese and flax meal in a bowl and beating them till smooth. I'd add a touch of splenda and then I'd pour it into a small, rimmed cookie sheet. (the kind thats a tad smaller that 9 by 13 or you could just use a 9 by 13 pan. Make sure you put parchment or wax paper on the bottom and grease it. Bake it in the oven at around 350 until the egg is set and dry.
Then I would mix butter, splenda, and cinnamon together while the egg sheet is cooling.
Spread the cinnamon butter mixture on the egg sheet, and roll it up (whichever way you want, depending on how thick you want your buns) cut the eggroll now into 1inch or more thick slices, and pop them back in the oven for a bit, just to let the butter melt and soak in.
While they are in the oven mix up more splenda, about 1/4 cup cream cheese and enough water to make it thin like a glaze. (you could probably use butter too) When the buns come out, spread the glaze over them and enjoy!
I am estimating; and it would probably be heavy on eggs, about 6 or more, about 1/4 cup of splenda, 2 tbsp of cinnamon, 1/2 cup of cream cheese, and a 1/4 cup of butter. Maybe about 1/4 to 1/3 cup of flax meal. You could try it without the flaxmeal but it goes kind of bready when you have the meal plus its extra fiber OH BOY!
Angela
PS
I wouldnt recommend eating the whole batch at once. ::
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