Recipe Author: Becky Yokeley Love
3 ounces cream cheese (cold)
3 large eggs
⅛ tsp cream of tartar
Preheat oven to 300 degrees F.
Separate eggs. Put egg yolks in a bowl with cream cheese and set aside.
In another bowl, add egg whites and cream of tartar and whip (with an electric mixer) until stiff peaks. Clean off beaters and mix egg yolks and cream cheese.
With a spatula, fold fold the egg white mixture into the egg yolk / cream cheese mixture a little bit at a time; be careful to not break down the egg whites.
Spray a baking pan with cooking spray.
Divide mixture into 6 mounds on the baking sheet and flatten them a bit.
Bake for about 30 minutes (They should be soft, not crumbly).
Let them cool on the baking pan a few minutes, and then put them on a rack to cool completely.
Store them in a Ziploc bag to keep them from drying out. These can be frozen.
You can add seasonings of your choice (onion flakes, garlic powder, basil, parsley, etc. to the egg yolk and cream cheese mixture if you are using these for sandwich buns or Truvia (Stevia) if you want a sweeter roll. You can also use Low Fat Cream Cheese to lower the fat content.
To make these C1 "legal" -- use fat free cream cheese!