Recipe by Ladymedic
Found this on another low-carb diet website but it works perfect for my South Beach Diet! A wonderful bread substitute! Used it this morning to make french toast and if I didn't know it was wheat free I never would have guessed!
Top Review by Lisa R.
they came out lovely. Just as pictured. I had hoped for a slightly softer product though so I took a square plastic container and covered them while they cooled and this helped tons. Rather than use them as buns, I cut them only about halfway through and then used the knife to sort of make a little pocket that I stuffed with curried venison heart and some fat free yogurt sauce I made with cucumber, mint and a bit of garlic no salt from Kroger. It was delish'. I am thinking next time using a bit more ricotta or maybe low fat or fat free cream cheese and a couple of tablespoons of grated Parmesan. Making little pockets, I can stuff them with virtually anything. Tuna salad, chicken salad, sloppy joe meat, whatever. This is going to be one of my favorite low carb recipes. I can already tell. Oh and I only made 4 with the batch so they were a little bigger round than the original recipe. I just transcribed it into myfitnesspal.com as 4 servings so I could log it properly. :) Just as an update, if possible, make them up a day ahead and put them in a plastic bag over night. they are absolutely perfect now. I am also going to use this recipe to make toppings for some venison stew to make them sort of like pot pies. Be really creative and just give everything a try. :)
- 3 eggs
- 3 tablespoons low-fat ricotta cheese
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon Splenda sugar substitute
- 1 pinch salt
Directions See How It's Made
- Pre-heat oven to 300°F.
- Beat egg whites to soft peaks.
- Add cream of tarter and peak to stiff peaks.
- Meanwhile whisk together egg yolks, ricotta cheese and Splenda and a pinch of salt.
- Take one third of the egg white mixture and and fold into the egg yolk mixture.
- Then fold egg yolk mixture into egg white mixture carefully til just blended.
- On a parchment lined baking sheet form six piles of the mixture.
- Bake at 300°F for one hour.