Cleochatras Oopsie Rolls Recipes

OOPSIE BREAD

Steps:

• Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
• Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
• Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).
• Gently fold the egg whites into the egg yolk mix - try to keep the air in the egg whites.
• Put 6 large or 8 smaller oopsies on a baking tray.
• Bake in the middle of the oven at 150° C (300° F) for about 25 minutes - until they turn golden.
• You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds. One big Oopsie can be used for a swiss roll: Add a generous layer of whipped cream and some berries. Enjoy.

EASY TOOTSIE ROLLS

Steps:

• Mix all ingredients together. Knead like you would for bread. Roll into rope shapes and cut into desired lengths.

CLEOCHATRA'S OOPSIE ROLLS

Steps:

• Preheat oven to 300°F.
• Separate the eggs and add Splenda, salt, and cream cheese to the yolks.
• Use a mixer to combine the ingredients together.
• In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture).
• Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.
• Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds.
• Flatten each mound slightly.
• Bake about 30 minutes (You want them slightly softer, not crumbly).
• Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.
• Store them in a bread sack or a ziplock bag to keep them from drying out.
• Makes 6 @ about 85 calories a piece, >1 carb per.