Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar to whites. Beat whites on high until stiff peaks form. Set aside.
Add cream cheese and splenda to yolks. Whisk yolk mixture until blended. Gently whisk yolk mixture into whites being careful to not over mix and make the whites fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching.
Bake at 350 for 30 to 35 minutes (Mine cooked in 20 minutes). They are good warm, but awesome cold and can be toasted without problem!
Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 days in a large ziploc bag. Toast them to make them crispy again!
Makes 6 Rolls or 3 servings
(2 Rolls is 1/3 Lean and 1.33 Condiments)
If using regular cream cheese instead of light cream cheese, 2 rolls is 1/3 Lean, 0.16 Condiments, and 1 Healthy Fat
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (122g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 10 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0g|
|Cholesterol 4.9mg||2 %|
|Sodium 128.6mg||4 %|
|Potassium 185mg||5 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.9g|
|Protein 4.1g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 49
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