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No Salt - Low Salt
Recipes

 

Fluff Rolls

Preheat oven 300 degrees.

Rolls

    5 Eggs separated (toss 2 yolks away)
    1/8 tsp Cream of Tartar for each egg white used
    *Dash of Cinnamon (optional)
    3 T Cream Cheese (no more or your rolls will turn out flat)
    1 packet Splenda (sugar sub)

Separate the eggs. Put 3 egg yolks in one bow., and 5 egg whites in a metal bowl. Add the Cream of Tartar to the egg whites. Beat egg whites with an electric beater until the are super stiff.

Add the packet of Splenda, cinnamon, and Cream Cheese to the egg yolks. Mix... then slowly add to the whipped egg whites. Use a spatula to roll the eggs together... you dont' want to add them too fast... you don't want runny egg whites.

Place about 9 mounds of fluff on a pre sprayed Pam pan. Bake for 50 minutes at 300 degrees. Bake for the full 50 minutes. Use zip lock bags to store rolls in the fridge.

 


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