Old recipe for Diet Revolution Rolls
Diet Revolution Rolls
Makes 6 Rolls Pam Spray 3 eggs, separated ¼ tsp. Cream of tartar 3 tbsp. Cottage Cheese 1 pkg. Sweetener Preheat oven to 300° Separate eggs very carefully (make sure that none of the yolks gets into the whites). Spray Pam on Teflon cookie sheet. Beat egg whites with cream of tartar until whites are stiff but not dry. Fold in yolks, cottage cheese, and sweetener. (Be extremely careful not to break down the egg whites. Mix for no more than a minute.) Place the mixture carefully on the Teflon cookie sheet, gently putting one tbsp full on top of another until each ‘roll’ is about 2 inches high. Repeat this until you have 6 piles. Place cookie sheet in the oven and bake for about 1 hour. Rolls should resemble delicatessen rolls. Total carbs 3.1 Carbs per serving .5 Let me know if anyone tries these, ok? I have not tried them, but am curious! |
what a great recipe!!!
im certainly going to try it!!! thanx!!! would u have any more great recipes like that? |
Well, I got that one from his earlier book 'Atkins Diet Revolution' from the 70's... what kind of recipe would you like? I will gladly copy them for you!
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im mostly interested in EXTREMELY low carb recipes
like those revolution rolls they had really low carbs also, im an egg fanatic and i love sweets! |
Anyone have any decent cookie recipes using the Atkins Bake mix? I tried it as a substitute, but the cookies were very dry and crumbly.
HELP PLEASE!!! |
Diana... all the recipes are very low carb... it is Atkins after all! :lol: I will look up some more and post them...
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Original Atkin's Revolution Rolls Recipe
I found this recipe today... has anyone made these???
Ingredients:
Separate eggs very carefully (make sure NONE of the yolk gets into the white.) Spray PAM on a Teflon cookie sheet. Use an electric beater to beat egg whites and cream of tartar until stiff (but not dry). Mix egg yolks, cottage cheese and Splenda (or Sugar Twin) in separate bowl. Fold yolk-mixture carefully into egg whites being sure not to break down fragile whites - mix no longer than 1 minute. Place the mixture carefully on the cookie sheet, gently putting one tablespoon on top of another until it is two (2) inches in height. Repeat until you have 6 little "pillows". Place the cookie sheet in the oven and bake for 35-55 minutes (depending on your firmness preference.) Makes 6 rolls. 1 carb per serving. |
I tried it and it flopped
I tried the recipe and it flopped. If some has tried it I would love to here the positive results.
Thanks |
i tried it also and flopped
I also tried these and COULD NOT get the egg whites to beat stiff...
what happened?? bob |
I made them when I first tried Atkins in the early 1970's , and they were much like eating ground glass. If you really want something to put a hamburger into, I'd suggest lettuce or the new O'Solo buns.
However, individual tastes do vary. Kay |
Quote:
Strangely enough, you will find these and variations on these (and much more) on the original Readers' Recipes section right here on this website... http://www.lowcarb.ca/recipes.html click here OR go to Recipes on the green menu bar way way up and right, then click on the red Readers' Recipes line there (after checking out Karen's fabulous recipes of course) and then browse through our original members' tested recipes. These predate the Kitchen Forum (as do I!). |
i tried it and it was terrible, came out like scrambled eggs. lol
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I tried them and I succeded!
First thing, I double the recipe and use 3 splenda instead of 2.Then, I use ricotta cheese instead of cottage cheese, is drier. Do this: 1.-Turn on your oven, in the LOWEST heat you can get. 2.-Separe your whites CAREFULLY. If you get some yolk, the whites don't whip well. 3.-Whip your whites with the cremor. 4.-I blend the yolks with the Splenda and the cheese. It mix better. 5.-I have the sheet allready with PAM., then I mix the yolks mix with the whites, carefully,. mixing no more than 1 minute, then I make the rolls. 6.-Put inmediatly in the oven. 7.-Don't overcook. Just about 40 minutes. Let them cool. Keep them in the refrigerator. They are very good for sandwiches and for the hamburguers!!!! Keep trying till it works. With the third splenda, they are about 0.6 carb grams each. (you make six or twelve, because I double the recipe) Margarita |
hi Margarita,
I prefer to use ricotta too .. I like the smoother texture. I've tried baking them at a very low temp, but they end up still being "eggy" in the middle. What I do is preheat the oven to hot .. 450-ish. Then as soon as they're in the oven, immediately turn the heat down. :idea: Doreen |
Hi Doreen:
I have read here that some do what you say. I will try when I bake the next batch. Anyway my son loves it like they are now. I love them because they are so low in carbs. I don't like the soy taste, so I avoid to make things with it, and I am not able to find the other flours that are commented here, so I do what I can with my resources. But lowcarb is a great way to eat!!!! I have lost 103 pounds and I want to keep this way for the rest of my life! Thanks for comment. Margarita |
I make these but use cream cheese.
Pic of my burger sized ones: http://i28.photobucket.com/albums/c...FL/DSCF0333.jpg |
funny, I made them yesterday, and they aren't bad, i used them as a bun for my burger at a cookout, it made the burger very pleasent to eat :lol:
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For some reason, the eggy taste goes away after they have been in the fridge overnight.
Even if the whites don't whip up properly, you can still cook them in a muffin tin - they are more like biscuts. |
I make them a lot, they are ok to hold my burger, sometimes i use onion powder instead of sweetner.
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This is one of my favorite LC recipes. Once in a while, they don't turn out (no idea why)...but as someone said, put them in a regular muffin pan or even pour into a greased cake pan and bake - you get a souffle-like result then.
I have a muffin-top pan...they turn out SO well in this pan. Perfectly sized and browned. I like the cream cheese version best, but sour cream, cottage cheese, and ricotta all work well, as well as adding things like onion or garlic powder, parsley, parmesan (for savory taste) or cocoa and a few drops of Sweetzfree/sweetner, or cinnamon/sweetner of choice. Great for toast, a base for egg or other meat salads, sandwiches, burger buns, plain with butter, ground up for coating meats, french toast...the possibilities are endless. And even if you eat the whole batch, hey, it's only 3 carbs!!! My kind of LC dish... |
Miss Sherry,
will you share your recipe for the buns with the cream cheese, please?? |
Here is the link to her website. Hopefully this helps and I won't get in trouble for posting this !!!
http://horseartandgifts.com/sherries_recipes.htm |
Thanks for taking the risk, Huskerchic! What a great site!
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Electric beater for the whites, or hand whip?
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Electric beater!! The whites need to be super-stiff, like when you turn the bowl upside-down, they don't budge. Also, you need to be careful not to overmix - fold gently for no longer than a minute.
I make these dairy-free, with mayo...they turned out great! I am having a steak sandwich right now! |
I liked this recipe .. thanks !
I added 3 Tbs of vital wheat gluten and 1/4 tbs baking powder to mine. Came out with more "oomph and body" to it. Very nice for a scrambled egg / baon / cheese sandwhich the next morning. |
I've been wondering what the original Rev Roll recipe was like. I'm happy w/ the 6 egg cream cheese version, hated the all butter batch I made. It's nice to finally know what the original recipe called for.
I've been reading about alot of people using muffin top pans. I have one so I'm going to try it. WyoDiva's right, sometimes they just don't turn out right. I can't figure out why, I always use the same recipe. |
Has anyone tried this lately? Can you put them in the fridge? What are they supposed to look like when they are "done"?
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I'm curious about what I could use instead of the tartar sauce, an alternative... just mayo maybe?
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It's "cream" of tartar, not tartar "sauce", so I'm pretty sure mayonnaise won't work as a substitute.
Kay |
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