IMPROVED REVOLUTION ROLLS
4 egg whites
1/8 teaspoon cream of tartar
3 egg yolks
1 teaspoon granular Splenda or equivalent liquid Splenda
Pinch salt
3 ounces cream cheese, softened

Beat the egg whites and cream of tartar until stiff. In another bowl, beat the egg yolks, Splenda, salt and cream cheese with a mixer until smooth. Gradually fold the yolk mixture into the egg whites being careful not to deflate the whites. Spray a baking sheet or muffin top pan with cooking spray. Divide the mixture into 6 mounds then flatten them slightly. Bake at 300 30 minutes or until lightly browned on top but soft and not dry and crisp. Cool on the baking sheet for a few minutes then cool completely on a rack. Store in an airtight bag in the refrigerator.

Makes 6 rolls

Per Roll: 88 Calories; 7g Fat; 5g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
Per 2 Rolls: 175 Calories; 14g Fat; 10g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs

I found that they work better for hamburger buns if you flip them over so that the bottom of the roll is toward the outside. Here is a photo of the bottom of a bun:

And, here is one of the very sloppy burgers I made with these buns:


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