* Exported from MasterCook *

CHOCOLATE REVOLUTION ROLLS

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : 0-5G Low Carb Bakery Bread Egg Whites


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- separated
2 tbsp cocoa
4 tbsp splenda
3 tbsp cottage cheese
(sub ricotta or sour cream)

Beat egg whites till very stiff.
Turn bowl upside down and if the whites don't slide, it's stiff enough.
In a sm bowl mix together the other ingredients.
Gently fold the yolk mixture into the whites.
Rubber spatula works best.
Spray a cookie sheet with Pam.
Pile the merringue by tbsp to make six mounds.
Bake for about 50 minutes in a 300°F-150°C oven.
Remove when done onto a plate and let cool.
Put in a plastic bag when cooled.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 43 Calories; 3g Fat (47.1% calories from fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 57mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0