One of the LC Bloggers (Cleochatra (http://cleochatra.blogspot.com/)) misread the instructions while making an Atkins recipe called Revolution Rolls. She liked her version better than the original, and lots of other people seem to agree. The recipe makes flattish, softish discs that can be used to hold a burger or sandwich filling. All around the internet, people seem to be coming up with variants to make everything from french toast to cream cakes. The basic recipe is Cleochatra's Best Ever Revol-Oopsie Rolls
Spiral Binder: Our ramblings about Traditional Foods and other stuff in ::
Cleos oopsie rolls! Sunday, 06 April 2008. By Michelle, Views : 276 http://cleochatra.blogspot.com/2008/01/sailor-scouts-make-my-revol-oopsie.html
http://spiralbinder.com/index.php?option=com_content&task=view&id=33&Itemid=27HOME |
Carbwire 2008 March 20::
would be the appropriately named Oopsie Rolls. Its CLEOCHATRAS BEST EVER REVOL-OOPSIE ROLLS. 3 large eggs. 1 packet of Splenda. A dash of salt
http://www.carbwire.com/2008/03/20HOME |
I've only tried the "plain" form (I missed out the splenda because I didn't want it to be sweet, the salt because my cream cheese was salty, and the cream of tartar because I didn't feel like it). I thought they were better for more strongly flavoured fillings - where the point is the filling rather than the bread, because they were closer to a burger bun than they were to artisanal bread. For me, they'll be an occasional thing, but I could see them being really useful for somebody who needs to do packed lunches.
(If you think any of this looks familiar, it could be because Relief posted about it - but the thread mysteriously disappeared into cyberspace :eek: :confused: :paranoid:. So we're trying again.)
I've just made my second batch - they're baking. I did it the same way as before, just eggs and cream cheese, but this time I made sure I beat the egg whites until they were very firm. In my first batch the mixture was a bit runny, so I baked them in individual Yorkshire pudding tins. This time it was firm enough to do free form ones. Now I can have BLT for breakfast :cool:.
I find them great as well and add 1/2 cup CarbQuick, Whey Protein or similar to give them a bit more body.
Low Carb Recipes in Kitchen & Food Featured Forums in QVC Community::
Low Carb Recipes: I just found this website. Has anyone else heard of it? with Revol-oopsie rolls (original version was the Revolution rolls from Atkins)
http://community.qvc.com/topic/Recipe-Swap/Low-Carb-Recipes/5800009674HOME |
I used them on Sunday (the original recipe) in my class (14/15 y/o) since they did not believe you could make bread from eggs. Most of the young women knew about the Cream of Tarter and had made meringues but were surprised how close the taste/texture of bread came through.
How "eggy" do they taste? I can't take the taste or texture of eggs (but the cream cheese is fine:) ).
Thanks Janet--been procrastinating! :D I have found these to be WONDERFUL and sooo useful.
some things I've used them for:
two of them with bacon and cheese or sausage and cheese--very like an "egg mcmuffin"
toatsed for a few seconds and eat with butter and cinnamon and splenda sprinkled on
fry briefly in palm oil or lard and sprinkle on some splenda--so close to a funnel cake as makes no never mind!
serve with maple syrup and it's french toast!
layer with whipped cream and/or pudding and it's a cream puff.
I mean SERIOUSLY this is a god send for me as they are less than one ECC per and fill in so many spots that I was missing on!
I don't like omelettes, because they're too eggy, can't stand cooked egg white, and can only eat quiche cooked to just barely setting, because if it's cooked any more it tastes too eggy to me, but I'm OK with these as long as they've cooled. They taste more eggy straight out of the oven. If you're worried, try a mini-batch, with just one egg and one ounce of cream cheese. And try them with a filling, rather than on their own.
Edit: I don't find that these have the proteiny texture that a lot of LC "breads" have.
I use a bit if sweetener in mine and the students thought they tasted like French Toast which is just a little "eggy".
 How much does getting a small tattoo on your hip/stomach hurt?
 Do anyone else have an itchy anus? ?
|
Revol-Oopsie Rolls