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TOPIC:   Oopsie Rolls 


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VTSQUIRT
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12/30/11 8:54 P

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wow I'm going to have to try these! Thanks


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BLACKBIRDSING
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12/6/11 10:01 P

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I tried these tonight - my husband was intrigued so we split one when they were finished. Not bad. A little eggy in the middle, i only baked for 35 minutes so will bake 45 minutes next time and maybe let sit in the oven for a bit.

I just did the original recipe but I'm excited to try with cinnamon, garlic and cheese, and maybe cocoa. These have great potential!

Blackbird Sing.


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APANTO
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11/29/11 12:43 P

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I guess that you overbaked them. I turn the oven off as soon as they brown.


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JAMGIRL8
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11/28/11 8:59 A

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Okay, I let them sit out to "dry" out and they became a crumbled mess emoticon

Any advice?

~Lorie~

You can live your life in two ways, one as though nothing is a miracle and the other way, as though everything is a miracle! Einstein




JAMGIRL8
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11/23/11 9:22 A

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I made a double batch last night and I was sooooo glad to have a stand mixer. I let them mix until the whites would not fall out of the bowl! Folded in the egg yolks and cream cheese.

Honestly, I ate a whole muffin pan batch (6)! I was hungry and sprayed a little butter spray, stevia and cinnamon on them and they were really good to me. (And well, hubby ate one and he semi approved)

I will make them again today adding cheese and herb for Thanksgiving rolls. I can hardly wait!

~Lorie~

You can live your life in two ways, one as though nothing is a miracle and the other way, as though everything is a miracle! Einstein




APANTO
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11/22/11 9:31 A

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Well, I gave it another try last night. This time I beat the egg white less to the point they were stiff but not dry, I also used medium size eggs and used the cream cheese out of the refrigerator. It turned pretty good like an egg bread, very light and fluffy. I still don't see having a burger but I see having a light sandwich (tuna or cheese sandwich)Much nicer, good recipe!


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APANTO
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11/21/11 12:47 P

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Hi, I did try them this past weekend. They tasted good, but not at all as any kind of bread.
It tasted more like a souffle (without the egg flavor). I followed the instructions, beat the egg whites until very, very flufly dry that they were a little lumpy. Then folded the egg yolk mixture and baked for the 30 min. They looked good, tasted good, but no way I can make a burger or any sandwich with that.
I live in a very humid place. I'm going to try cooking them and leaving them in the (off) oven overnight to see if something happens.
Appreciate any tips.


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XANADUREALM
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11/17/11 7:19 A

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I love them everytime I make them! Great early in the morning while waiting for it to be dear hubbies "breakfast time". One thing I did differently from the way I usually make them is that I left out the cheddar cheese from the original recipe as I thought that might be a turn off for some folks. The oopsies were not as stiff as they usually are (BTW, you can't taste the cheddar cheese in them)

I need to make another batch!

Xana



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JAMGIRL8
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11/15/11 11:11 A

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XANADUREALM, how did they turn out?

~Lorie~

You can live your life in two ways, one as though nothing is a miracle and the other way, as though everything is a miracle! Einstein




XANADUREALM
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11/5/11 2:44 P

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I am making these today:

Lemon Oopsies

6 large eggs
1 small pkg sugar free lemon jello
1/2 tsp. cream of tartar
6 ounces cream cheese

Preheat oven to 300 degrees.

Separate the eggs and add pkg. jello and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until very stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. The mixture should be two toned yellow and white. Spray a 12 muffin tin with non-stick spray and gently spoon the mixture into the tins.

Bake about 40 minutes, or until browned. Let cool in the oven for a few minutes, and then remove to a rack and allow them to cool.

Makes 12 servings.

Number of Servings: 12



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ILOVETOCRUISE
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10/22/11 9:11 A

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I have never heard of these. i will make some and try them.
Thanks,
Leona
emoticon



ASHAIXIM
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9/21/11 10:42 P

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Hmmmmm.... I need to find and drag my mixer out (never unpacked it after my 5th move in 2 years) (I'm not saying how long ago the last one was ;) ) Haha!!

These sound scrumptious, especially the pancake fried in bacon grease :D YUMMMMM

A&I Fires of Beltane
Heather Lou


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HEATHERLYAJ
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8/23/11 7:12 P

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First time trying Oopsie - and made Oopsie PIZZA tonight! LOVE IT!

It did turn out REALLY spongy, and I'm sure in the future I can make some in advance and let it rest, but I wanted to just see how it went.

Made it according to basic recipe (double), spread most of it out over a pizza pan, cooked for 30 minutes, spread sauce and toppings, cooked 12 minutes and that was it. Super easy! Can't wait to experiment some more... I also made two buns that we can try tomorrow, once they've settled. Love this :)


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HEATHERLYAJ
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8/23/11 1:26 P

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Will definitely try these this week!


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PATTICAKES08
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8/2/11 10:08 P

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HI!

I was looking for this recipe myself and decided I would post it on this thread again so that it is toward the top. Here it is:

Oopsie Rolls (Gluten-Free Buns)


3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.


Makes 6@ about 85 calories a piece, 1 carb per


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DREAMWEAVER1637
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7/17/11 6:33 P

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Hi. Look for the recipe on the main Low Carb page. Scrool towards the bottom to the recipe section. You'll find it there. Or I know that it is entered intoo Spark Recipes as Cleopatra's Oopsie Rolls.

"NANCY"
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JANETSHEREMETA7
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7/17/11 5:02 A

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aloha hi where do you get this Oopsie recipe i would like it never heard of it before thanks please pass it on Mahalo[thanks] janetemoticon


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JSTRIEKER
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7/16/11 8:11 P

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My first batch of Oopsie Rolls are in the oven. I don't think I have baked anything in about 10 years. . . so, here's hopin'! LOL.

Husband helped me make them, and I am very interested in the other things people do with these rolls! Yummy! Thanks all for the ideas!

-Jennifer-

"Obstacles are those scary things that you see when you take your eyes off the goal." - Anonymous


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-WISPY-
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4/12/11 10:11 P

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Buiscuits sound great. I do it all by the seat of my pants as well, so looking forward to hearing how the gingerbread comes out. I made a "Christmas cake" so I wouldnt feel left out. Flavour was great, texture of course not right, but I may try that again as well.

Yep, I must give the biscuits a go. They would be great Im thinking. Ginger bikkies would be nice too, Im very partial to those.

I know what you mean about stalling. We do have to catch ourselves up every so often (well I should say I do) a couple of days of veges, soups and some fruit usually puts me right. Then I have a pure protein day with no fancy stuff.

Enjoy your week honey.

Edited by: -WISPY- at: 4/12/2011 (22:12)
"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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QUEENMINA
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4/11/11 11:51 P

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Hello Mizz Wispy!!

I will go and look for your recipe thread! I love recipes. :)

I just brunch and made myself a Mina version of eggs benedict: Oopsie slice, poaced egg, slice of bacon, slice of turkey pan-seared in the bacon grease (Ha!), quickie hollandaise. Yummy!

Those "biscuits" were really just really thin basic oopsies (wtih splenda, cinnamon and vanilla) baked in muffin tins. It was a fly by the seat of my pants kind of recipe and Husband gobbled them up. So I only had one out of the whole batch. Ha!

I haven't been experimenting lately. I hit a weight stall and wanted to control my intake so I've mostly been having my usual soups and sandwiches. But I can feel that Husband will be making a traditional Nigerian stew for dinner called Egusi with beef, tripe, pumpkin leaves and a sauce made from dried, ground melon seeds. I wonder how acceptable this is on a low carb diet. Ha!

I also have an idea for ginger bread... But still fine tuning in my head.

I REALLY NEED to figure out your breadcrumbs Mizz Wispy. I will! Maybe I'll buy some chicken wings to experiment with later. :) It's a grocery day!

Keep in touch!


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-WISPY-
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4/11/11 10:55 P

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Ive just had a ham, cheese and mushroom frittata (well I should say I had a slice) for lunch. I make a great big one and it last for several days. Its always there if I fancy a quick nibble. I enjoy it best cold.

Good to see you Mina, Ive been missing your cheery face this last few days.

Ive started a thread of some recipes (including the breadcrumbs) which I now have down to a fine art with raw fish, and going to try small pieces of raw chicken, like wings or nuggets.
As I work on things Im going to add them. Feel free to post anything on there that you have tried.

How did you make the "biscuits"? The picture looked really good.

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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QUEENMINA
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4/11/11 12:26 A

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Oh whatta happy discussion! I'm having burgers for lunch today too Mizz Wispy!

And I also make my Oopsie pancakes straight on the griddle. Yum!


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-WISPY-
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4/2/11 10:32 P

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Ive always cooked mine first and then fried them, so good with fried cheese and ham, but this is another way to try the mixture just fried in the fat from the bacon.

Arent we just the most creative bunch.

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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JANCARLY1
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4/2/11 9:55 A

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Wow - I read this about the pancakes this morning and as it was time for breakfast, tried them. They were absolutely DELICIOUS!!!! So close to the taste of real pancakes I almost cried with the pleasure of the taste. I cooked bacon in the pan first, then put the batter in the bacon fat. Yummm!

What a pleasure and thanks for sharing.

Jan

“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is.” - Albert Einstein

Life isn't about waiting for the storm to pass but...
learning how to dance in the rain. (Unknown)


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-WISPY-
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4/2/11 6:46 A

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ok its definitely the griddle for me to give this a go when I make the next batch. I assume you just butter the griddle then spoon the mixture on and then flip over.

Youre meal sounds so yummy. Tonight I had oopsie rolls with burgers and cheese and salad. Truly I feel I am eating like a queen (well if queens like burgers). Tee hee, I know Queen Mina does.

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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HARVESTMOON81
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4/2/11 12:43 A

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well today i got back on the wagon - and I made these as "pancakes" - and O M G they were sooooooooooooooo good I cooked them on a griddle and as they were hot I put LC syrup on them, had sausage, eggs, and Canadian bacon and wow, it was a good LC diner!!

the leftovers, are now in "roll" form - so they are great! so yes, I answered my question, you can make 'em on a griddle - and IMHO they taste better than when you bake 'em!

working my way down slow but sure


-WISPY-
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4/1/11 8:16 P

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Well I havnt heard that about them being better the next day. They are different and good, but hot out of the oven with garlic butter, welll, just sooooooooooooooo good.

For a sponge if you put the filling on the day they are made and leave it to "set" overnight, it is just wonderful, so I do agree wholeheartedly with that.

So pleased you are enjoying the recipes. For me it makes all the difference between being on a diet and actually eating food that I love.

Most of the recipes are very quick and simple once you get the hang of them.

So pleased yours turned out good at the first try. That was not my experience. It most likely depends on the oven and method of heating. I know when I changed for gas to power it seemed to change my cooking. I still think many things are much better cooked with gas, no idea why.

Happy weekend to you all.

Hugs Wispy.

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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LOVERMAN1
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4/1/11 2:36 A

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My husband and I made our 1rst oopsie rolls tonight!!! We used the recipe on here and made 2 batches. They turned out very fluffy and look delicious! We have not tried them yet since they say they are better if they sit a day, so we put them in the fridge. I CANT wait to try them tomorrow. I sprinkled splenda on about 6 of them for a sweeter roll:) Then I'll melt some butter on it. MMMM good! Thanks for the recipe!!!!!!!!



KENOQUEEN
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3/29/11 12:14 A

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Koshie - thanks for the yeast roll recipe. I will be tryng it out soon.














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QUEENMINA
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3/29/11 12:05 A

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MZ WISPY - Thanks so much for the trick!!! Will definitely give that a shot. :) It makes so much sense to pre-cook the chicken!

And here are some of my experiments, a lot of them OOPSIE related. Haha!

www.sparkpeople.com/mypage_public_journal_
individual.asp?blog_id=4124971



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-WISPY-
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3/28/11 10:00 P

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Koshie thanks so much for that. I havnt tried, or even heard of the Diet Revolution Rolls, will so HAVE to try them.

MZ MINA. :o) I just realised probably why the breadcrumbs burnt. I forget to mention that I cook all my chicken first using this method.

In a crockpot or pan add enough stock (whatever flavour you want) bring to the boil, boil for ten mints to half an hour depending on size of bird then turn heat off and leave covered. It absorbs the flavour and moisture and is so tender it just melts in your mouth. Wonderful for salads or oopsie rolls with salad just as it is.

But to fry I leave the skin on, then roll in egg, then in the oopsie crumbs. Frying only takes enough time to crisp everything up. Mind you I guess they do go browner than usual breadcrumbs, but they taste delish - I like all my oopsies with a dash of sweetner as well as salt. Just ad more sweetner for the cakes, pancakes etc.

This morning I had ham, eggs, mushrooms and half a fried tomato with fried oopsie bits left over from something. Man alive, who knew "dieting" could be sooooooooooooo good.

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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QUEENMINA
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3/28/11 6:54 P

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I made Oopsie Bacon Pancakes! I've been craving these for a while because there's a restaurant in Manila that makes them really well and my dad and I would have one each and drown them in maple syrup. This time around I just added vanilla, cinnamon, Splenda and fried bacon to a basic Oopsie batter and pan fried in a little butter and oil. Then I sprinkled with a little more Splenda (didn't have any sugar--free maple syrup) and cheddar cheese. I was a happy duck.

Then there's this classic Filipino dish called Pancit Canton. I'm going to try making it with LC egg noodles and a few modifications to the basic recipe. It's basically stir-fried noodles with a soy sauce base and meat and veggies. So egg-zited!

@MIZZ WISPY! I definitely have had a couple of boo-boos since I started this relearning how to cook LC business, but I think even the mishaps are fun. Haha. I think I've pretty much gotten the Oopsies down pat - like I can do them in my sleep. They're so easy to make and with only three basic ingredients, it's so convenient to just keep making new batches. Mine don't taste egg-y either, and that's probably because I add a little bit more cream cheese too. Ha!
I've never really baked before, just cooked on the stove top, so I'm glad to be expanding my mad SKILLZ. Haha!

@KOSHI Thanks for the Rev rolls recipe. I think I'll try them later on when I'm not on Induction. They do sound awesome.


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KOSHIE1
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3/28/11 12:57 P

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KenoQueen -- the bacon waffles are not MY recipe; they are mentioned further down in the thread. I assume you add crumbled cooked bacon to the roll batter and cook it in your waffle iron.

Yeasty Revolution Rolls serves 12 at 2.1 g carb

12 eggs, separated (discard 3 yolks or reserve for another use -- like custard!)
1 T cream of tartar
2 T Spenda
1/2 T Splenda
1 pkg rapid rise yeast
3/4 c cottage cheese
1 1/2 scoops soy or whey protein isolate (this is Low carb "shake" or "bake" powder)
dash or seasoning salt
* you can make great sweet rolls if you increase the sweeteners and add cinnamon

Chill the egg whites. Preheat oven to 310ΒΊ F. In a bowl, whip the cheese. Add yolks, yeast, and 1/2 T Splenda. Place in warm water for 5 minutes; add your "flour". Line 2 large cookie sheets with parchment and grease them. Whip remaining ingredients until extremely dry and stiff (about 10 minutes). Fold yolk mixture into the whites. Form 12 mounds the size of hamburger buns on the cookie sheets. Bake 30 minutes; rearrange trays inside your oven, and continue baking another 30 minutes. Remove and cool. Seal airtight overnight to soften.


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QUEENMINA
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3/27/11 9:28 P

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Yoshi yes Oopsies were originally Revolution Rolls, but she (Jamie) got the recipe mixed up and accidentally created Oopsies. Ha! I've yet to try the Revs because I've lazy to work with the yeast. But I bought some and will get around to it one of these days. :)


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KENOQUEEN
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3/27/11 8:07 P

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Wispy - thanks for the tips, can't wait to try them, especially the cheese danish ones.

Koshie1 - Can you share the recipe for the yeast rolls and the waffles?
LOL I am off work tomorrow, I'll be baking all day


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KOSHIE1
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3/27/11 7:44 P

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Oopsie Rolls were created by Dr. Atkins way back in 1972 -- although he called them Diet Revolution Rolls. The recipe is published in his first book (I have it!)!

Anyway...
I'm surprised no one has mentioned Yeasty Revolution Rolls. That'll convince you that you are eating bread! The smell is fantastic!

I like the other ideas ya'll have come up with, especially the lemon rolls and the bacon waffles.


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-WISPY-
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3/27/11 7:04 P

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Hi there and welcome. Now we have two great "queens" - Mina and yourself.

So sorry Mina that they burnt. Frying them like fried chicken may work better. Ive never used them in the oven but love the oopsies fried in all sorts of way.

They do turn out kind of flatish. But I find whisking till really stiff and adding the cream of tartar is what gives the rolls a bit of a lift. I spread it thin for bread though and also to make the break crumbs out of.

For the cheese type danish I do the rolls and pile it up with lots of grated cheddar.

They are usually the best I find taken out slightly undercooked rather than overcooked if you have to opt for one way or the other.

But now Ive been doing them so long I know by the feel when is the right time to take them out.

I had lots of failures at first I should tell you and almost gave up. Not quite sure what the difference is. I guess once you get the "right" hang of it it just becomes automatic.

A friend makes them and hers always taste like omelette. I have no idea what she does.

Mine dont even taste of eggs. Nor have a solid texture.

The "sponge" ones, I love them with lemon filling, or choclate, or coffee come to that taste so like sponge you wouldnt know the difference unless you were told.

I experiment with less and more amounts of cream cheese in the mix.

Also I sometimes only use 4 egg yolks and add powdered dry egg yolk.

All these things make a slightly different quality of ooopsie. :o)

Have fun.

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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KENOQUEEN
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3/27/11 5:47 P

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I just ran across this thread last night and had to try the rolls. Made a batch today and they are DELISH! My teenage daughter and I ate them still a little warm with butter on them and we both loved them. She is a type 1 diabetic and I am doing Atkins because I am pre-diabetic, so we are always looking for new low carb recipes. These are much less expensive than the low carb wraps we have been using, have less carbs, and taste more like bread. emoticon
Mine did turn out a little flatter than I think they should be, but they are still good. I think I didn't get the egg whites stiff enough. I will try beating them more next time, and can't wait to experiment with using them in the different ways I have seen some of you post. Thanks so much for all the suggestions.


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QUEENMINA
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Okay Oopsie breadcrumbs fail :(
I tried to salvage my semi-burnt Oopsie crumbs, but they still smelled burnt so I decided not to use them. I tried using the Parmesan as breading but I used fresh cheese so... Well... There's always next time! Haha. Everything tasted ok, just didn't look pretty. So no pics from me tonight. But will try again!


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-WISPY-
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3/27/11 1:49 A

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You are so a girl after my own heart. That sounds absolutely delicious.

Are the bacon waffles oopsies with crumbled bacon, or some other way you have thought up. Id love the recipe if its different to that.

Hope the chicken turns out well. Good golly I can taste it... :O)

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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QUEENMINA
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3/26/11 10:31 P

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Happy Sunday Mizz Wispy!!

I'm getting ready to make my Oopsie southern fried chicken of sorts. So I stopped by here to review your breadcrumb instructions.

My oven has been acting up so it keeps burning everything. I'm buying a new one ASAP, but in the meantime, I just have to make do. It completely ruined two batches of oopsies - burned the bottoms but not the tops. So the Oopsie sheet I have in the ref has a semi- burned bottom and I'm just going to salvage the top.

I marinated the chicken in cream and herbs and spices, and then I'm going to start working on that sheet of oopsie bread. I'll remember to use parmesan! Then I'll serve with low-carb gravy (for husband), sugarless homemade ketchup (for me), mini bacon oopsie waffles, buttered snap beans and mashed cauliflower. Induction-friendly brunch for the whole family! Woopee!




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-WISPY-
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3/26/11 4:30 P

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You are making my mouth water. So pleased you are enjoying the "pastry".

Yesterday I tried something I havnt done before with hamburgers. I had the minced (ground) beef and grated the cheese into the mixture, added an egg and spices etc.

The cheese actually in the mixture made them fry up so golden and crispy. I didnt even have oopsies with them. I fried up a couple of tomatoes. I know they do have quite a few carbs, but man they are SO good.

Hope the breadcrumbs turn out good for you Mina, I have some in the fridge now crushed and ready to go. The great things is they keep so well in the deep freeze.

Did I tell you I put grated cheese in the mix for breadcrumbs. I try so many different things I sometimes forget what I have said. The cheese makes all the difference to the outcome I find.

Another good thing is grated parmesan in the breadcrumb mix. Cream cheese and ham is also very good in the middle of the chicken breast before coating them.

Have fun MIZZ MINA. emoticon

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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QUEENMINA
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3/26/11 5:51 A

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Awesome ideas lately!

@MIZZ WISPY - I didn't mean to misrepresent myself. I don't know Jamie personally. Haha. But I did get in touch with her via Twitter and she's so friendly and nice. She completely changed my life, too, with her Oopsie recipes. And I'm not done playing with it.

I've been eating chicken pot pies for days now with Oopsie crusts. So yummy. I also tried an Oopsie pizza. Still am working on the Oopsie crumbs for friend chicken and Oopsie pasta plan. I have a big oopsie "sheet" drying in my ref now. So I hope it works!

I'm planning some Oopsie bacon waffles for Sunday brunch

Oh and the Hubbie loves Oopsie stuff too. He's not on a low-carb diet, but he enjoys eating them anyway. :)


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-WISPY-
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3/24/11 10:11 P

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O this sounds great for lasanga, must try it as an alternative to thin oopsies. Might even try making noodle dishes too.

Thanks a bunch.

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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LOCARBER
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3/24/11 3:40 P

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Suzanne Somers used to have a site with recipes but can't find it any more. That being said, can't remember if the recipe for Lasagne was in one of her books on on the site but what was used for noodles were very thin omelettes and used just like lasagne noodles. I made it a couple of times a few years ago and was surprised how good it was! Just a thought for those of you missing wonderful Italian dishes


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-WISPY-
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3/20/11 9:49 P

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Hi there Mina. Have to tell you first I had an Auntie Mina when I was little. Its such an unusal name. I have never known anyone else who shared her name.

Well it sure has been one hot summer here and Im so happy Autumn has hit us. Gosh how great that you know the author of oopsies. She is a genius and I have been wanting to thank her for years. Please send my thanks.

The low carb thing without them would never have held me. Oh yes the chicken pot pie would be good with the dried oopsie and cheddar crust. It is yummy with the cheese soft too.

Cant remeber if I mentioned this but heres another one -

Put hard cheddar in the frying pan or skillet until it melts and begins to set on the bottom *(needs to be one of those pans that the cheese will just peel off when its fried) then place a cooked oopsie to cover.with a little more cheese on top. Flip it over and fry the bottom.

So delicious I can hardly keep from dashing to the kitchen right now to make one.

The wonderful thing is for me that it all seems so unbelieveable that we can actually eat this stuff and lose weight. Just knowing I can have it when I want seems to take away the craving.

Its OK with lasagna as long as its cooked first. Havnt tried using raw mixture. I dont see why if you cut the cooked product in strips and then maybe put it in a chip basket or similar of boiling water it wouldnt work. Its sure worth a try. I love spaghetti bol. But I use finely chopped raw cabbage as the spaghetti and really like it. I just dunk it in boiling water so its hot but still crisp.

I use grated cauliflwer instead of rice dunked in boiling water in the same way for curry etc.

Must tell you I found another thing yesterday quite by chance. I had whipped a bowl of thick cream for coffee for two or three days and yesterday after I had finished I was going to wash it as usual but somehow just shoved it back in the fridge. This morning I got the bowl out and discovered all the cream left over the bottom and sides had set hard. (It had vanilla and sweetner in it). I scraped it off and it tasted for all the world like white chocolate. Hence I now have a recipe for white choclate flakes to put on chocolate mouse, of choc cake. I will try it again and see if there is a way to make white chocolate with it, or even chocolate flakes. (I used to love flaky bars.)

Happy cooking my friend.emoticon

Edited by: -WISPY- at: 3/20/2011 (21:55)
"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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QUEENMINA
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3/19/11 11:15 P

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Hello Mizz Wispy!

Didya know we're practically neighbors?! I just a "stone's throw away" in sunny SIngapore. :)

Anyway, thank so much for sharing your recipes. I will definitely be trying the cheddar bread today (might be nice to grate some cheddar at the last five minutes too so you get melted cheddar goodness! Breadcrumbs will probably happen tomorrow. I can't wait!

I'm not really a pasta lover myself. But maybe it's just wanting what I can't have - the carbs are greener on the other side I guess. I was talking about this with Jamie (aka Oopsie Roll Creator) and she was saying that since oopsies are essentially meringes, the whole pasta thing might night work unless it's in a lasagna. I see her point, but with your breadcrumb idea, maybe I could try drying out strips a little bit and see how they hold up to different sauces. But I reallly just want some straight-up simple garlic pancetta spaghetti with parmesiano.

There's always spaghetti squash and zuchinni fetuccini I suppose!

As for Oopsie Chicken Pot Pie, this is just a modification of what I would do with a normal puff pastry. For the filling, you can make any basic chicken ala king or chicken in alfredo sauce recipe. Then top with your "puff pastry", a savoury oopsie batter - I'm thinking I'll either add garlic and rosemary or thyme. It also works with a beef stew kind of filling like an Irish or spanish beef and tripe stew. :)

Keep cooking!

Edited by: QUEENMINA at: 3/19/2011 (23:18)

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-WISPY-
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3/19/11 2:38 P

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Im not a pasta lover so have never tried that, but it sounds a great idea. Do let me know how it works out.

I made some oopsie buns yesterday with 1 cup of grated tasty cheddar. They came out just wonderful. So tasty and the texture was like a danish.

Made a lemon sponge also and added fine hb egg yolks, to the yolk part of the mixture with the cream cheese. This was lovely. I make the filling with cream, eggs and butter. Like a thick sauce. Just scrumptious.

Please share any other ideas you have. I am a totally ooopsie smitten kitten.

How do you do chicken potpie? with oopsies. Im not in the US, so dont know that recipe.

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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QUEENMINA
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3/19/11 1:49 A

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I'm A Major OOPSIE-HEAD! From the moment I stumbled onto YourLighterSide.com, I've been an avid fan and having Oopsies in my kitchen arsenal has made Induction so much easier and more enjoyable.

Like many of you, I've played around with the recipe and have tried both sweet and savoury - cakes, French toast, pancakes, crepes, herbed bread, pizza, pot pie crusts and others.

I super love the previous "breadcrumb" suggestion and definitely give that a shot... Just gotta figure out HOW to do it. Ha!

Also, I'm thinking of experimenting further with the basic recipe and trying to make Oopsie Pasta... Has anyone ever tried that? It seems a little crazy, but I'm thinking there's gotta be a way...


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-WISPY-
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2/24/11 2:35 P

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Yes they are so very good fried, especially in butter. I often use them like that with ham and eggs or other fried goodies.

I am going to try the mixture deep fried with cheese or other goodies. I think they will be delicious. It is a little treat I m saving up for a rainy day.

Yesterday I made a flat batch, makes the mixture goes such a long way and then I cut it up off the baking tray into slices. I had an open chicken, salad sandwich with dollops of home made mayo. I was thinking while I was eating it, it rivalled any open sanwich I have ever eaten. The toppings we can use are endless. I always loved open sandwiches. :O)

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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PAMELAMOM2
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2/24/11 11:02 A

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I've made to batches of these buns. They are wonderful, especially when you want to have a hamburger on a bun. I brought my mom some and she cut hers open and fried it crispy with some spray butter in a pan and made a crispy oppsie roll for her blt, it looked really yummy.
Thanks for the recipe it has made low carbing a joy and I can really do it for the long haul now!
Thanks so much

Edited by: PAMELAMOM2 at: 2/24/2011 (11:03)

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-WISPY-
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2/19/11 6:48 P

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Ive never tried it, I dont see why not, just flip them when they look set on the bottom. The only thing is do you have a beater, the whites do need to be really firm.
I look forward to hearing if it works. I love using the griddle.

Edited by: -WISPY- at: 2/19/2011 (18:51)
"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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HARVESTMOON81
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2/19/11 2:27 P

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would there be a way to make these on a griddle (like pancakes) vs an oven. I am currently stuck living in a hotel and do not have access to an oven

working my way down slow but sure


MELISSAJ57
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1/19/11 10:38 A

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These rolls looks amazing! can't wait to try baking some this weekend.


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BROWNSUGADIVA
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12/28/10 9:34 P

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This seems so interesting!! I love bread and have been longing for a substitute. Can't wait to try!!emoticon

Edited by: BROWNSUGADIVA at: 12/28/2010 (21:35)

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KICK-SS
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12/4/10 9:15 P

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I've heard so much about these oopsie rolls, I guess I'm going to have to break down and make some one of these days.

Betty emoticon

Betty

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-WISPY-
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12/4/10 8:20 P

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Oooh just have to put my 2 cents worth in here.

For me oopsies are a daily way of life since I first found them.

I find the egg whites have to be really stiff, I'm glad the vinegar and baking soda works for you. I always use cream of tartar (no aftertaste). I day I forgot to put it in and they tasted like omelete.

I also put the mixture on a baking tray in one big flat loaf - my tray has edges like a swiss roll tin, it might run over if you have one without them.

I add sweetener and cinnamon or sometimes cocoa or coffee powder for this recipe.

It cooks quickly and it makes the most wonderful swiss roll/Christmas log. I let it almost cool so that is is not wet then roll it up in a tea towel.

When it is cold I fill it with cream and a chocolate, or lemon or rasp/strawberry sugar free filling. Dust the top with cocoa or cinnamon. Just wonderful. Someone said oopsies taste like angel cake, well this recipe sure makes that almost true.

I also use this flat recipe with parmesan cheese added and garlic, mixed herbs, parsley - and paprika.

When cold I can then split the "bread" like a sandwich or pita pocket and fill with all sorts of goodies.

They fry up crisp and golden if you leave them out to dry out and are wonderful with ham and eggs. I put extra cheese in the mix for these. If you cook them a bit longer they get dry and you can use them as breadcrumbs for fish or chicken dishes.

They also make wonderful pancakes, savoury or sweet.

I use 6 whites to 4 yolks and 1/3 packet of philly.


They keep wonderfully in the freezer. So you can have all different flavours just ready for whatever you want.

Can you tell I'm an oopsie fanatic. I love bread and this is just a great substitute.


Edited by: -WISPY- at: 12/4/2010 (20:25)
"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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KICK-SS
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12/3/10 12:17 P

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Good Morning and welcome to you Nancy, Yes... it would be one packet,which I "think" is equivilent to about 1 tsp., I've never measured...

Come over to the other threads too, lots more activity from most of these same people that are here.

Glad to have you with us... Betty emoticon

Betty

EWEFLUFFY IS NOW KICK-SS

TODAY IS THE TOMORROW YOU WORRIED ABOUT YESTERDAY. GET ON WITH IT!!

BEFORE YOU CAN START A NEW CHAPTER - YOU HAVE TO FIRST TURN THE PAGE!




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NANCY1BE
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12/3/10 9:56 A

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I know no one has posted here for awhile..but I think I am in heaven! I just sat and read through all of these posts! YAY! I can't wait to try this, and the caulifower pizza crust..when it says pckg of splenda - I assume they mean 1 packet?


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CBROWN1973
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10/31/10 5:18 P

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I used the resipe without the Splenda to make pizzas for the race party today. Just sprinkled a little Italian seasoning on it before I put it in the oven. I recommend baking it for about 30 minutes before putting the toppings on and putting it back in the ovwn for about 15 mintues at 400. Then let it sit for about 10 mintues before serving but everyone really liked it.


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INDEJAM09
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10/5/10 12:22 P

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THANKS XANA,
I'M GONNA DO THAT!
JEANNE



XANADUREALM
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10/5/10 6:10 A

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Jeanne,
To keep them from falling you can beat the egg whites super stiff then very carefully spoon them into a muffin pan after mixing. I bought a special one that makes bigger muffin than cupcakes. I have also heard that you can turn off the heat in the oven a little before they are done then leave in oven until they cool.



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INDEJAM09
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10/2/10 2:56 P

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I HAVE A QUESTION, I'VE BEEN MAKING THESE ON 3 OCCASIONS AND EACH TIME THEY FALL WHEN THEIR DONE, TIL THEN THEY LOOK GREAT. ANY IDEAS ON KEEPING THEM FROM FALLING?
THANKS
JEANNE IN GA



CSHEL37
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8/19/10 9:52 P

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You're welcome! The recipe says to cook them on a cookie sheet sprayed with pam, but I do mine on parchment paper - they peel right off. Also, let them sit overnight (if you can stand it that long) and they'll be more bread-like. Don't put them in a sealed plastic bag, they'll get soggy. I leave mine out on the counter (where the dog can't get them) and kind of let them dry out overnight.

My favorite way to eat them is with a little butter on top and cinnamon and splenda sprinkled on. Sometimes I put a tsp. of sugar free jam too. YUM! I made some yesterday with extra splenda and cinnamon in the batter - I bet almond and vanilla extract would be good too. Gee, I'm sort of hungry. :)

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KICK-SS
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8/19/10 6:31 P

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Thank you so much, I can't wait to try them out!!
I appreciate your time!!

Betty emoticon

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CSHEL37
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8/19/10 6:03 P

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recipes.sparkpeople.com/recipe-detail.asp?
recipe=259930


Here's the recipe. I made them with fat free cream cheese and cut the calories to 52 calories each. It didn't affect the outcome in any other way.

Enjoy!

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KICK-SS
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8/19/10 12:17 P

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Ok, I need some help here!! I can find references to these oopsie rolls and found picture, but I cannot find an actual recipe - also the muffins that you all are talking about..

Can someone send me a link to the recipes themselves or maybe tell me exactly where to look?? I'm having a problem.

Bettyor emoticon

Betty

EWEFLUFFY IS NOW KICK-SS

TODAY IS THE TOMORROW YOU WORRIED ABOUT YESTERDAY. GET ON WITH IT!!

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NURSERC1
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8/17/10 1:56 P

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These are ok.. but I much prefer the 1 minute Muffins.. I make them without the splenda and add some parsley, onion powder and have a wonderful FILLING sandwich bun.. They are my all time go to for both breakfast muffin and dinner bun.

I am going to get into shape and enjoy the journey along the way. -recipes.sparkpeople.com/cookbooks.a
sp?cookbook=147788


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CSHEL37
CSHEL37's Photo SparkPoints: (3,406)
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7/27/10 4:17 P

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Thank you thank you thank you!!!!! SOB!!!! I thought I would never have "bread" again. I just made oopsie rolls for the first time and I get to have a hamburger for dinner tonight!!! Whoever invented these ROCKS!
emoticonemoticonemoticon

246 - Highest Weight

238 - at time of Lap-band surgery Jan. '08

170 current


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GPSINGS
GPSINGS's Photo Posts: 67
7/25/10 7:40 A

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I tried making these for the first time last night...and in the middle of whipping up my egg whites, my stupid mixer broke. :( I seriously almost cried.
I'm gonna get a new mixer maybe today and try again.
I did try to bake what I had, but it just wasn't good. :(


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XANADUREALM
XANADUREALM's Photo Posts: 7,235
6/29/10 9:38 A

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You really need a hand mixer to get the egg whites stiff. And be careful not to get any yolk in the egg whites.



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SHERI7177
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6/21/10 8:12 P

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I finally made a batch of Oopsies today (did a double because 3 egg whites didn't seem like enough to mix) and they came out great! I only had one kinda runny one and I couldn't help but try a few tonight lol!

Had one with butter on it and another with cinnamon and splenda... wow have I missed bread! I'm excited to use these for sandwiches and burgers!

Thank you to whoever figured out how to make these yummy rolls out of eggs and cream cheese! Whoever you are you are a low carb hero!!


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CLASSYKAREN27
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5/24/10 4:58 P

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I just tried the oopsie was completly liquid lol so I just put in a small baking pan and will cut it up when done . I do not have a mixer so I did it by hand not so good emoticon


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BEINHAVE
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5/19/10 12:48 P

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Mine turned out flat instead of fluffy, but they tasted really good. Thanks, this is a recipe that will be repeated often I'm sure!

"Fall seven times, get up eight." - Japanese Proverb

"It's just me and this one day"

Lori


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DREAMWEAVER1637
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5/7/10 8:21 P

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Keep in mind that they are better the next day though I like them fresh from the oven with butter, splenda and cinnamon.emoticon I keep them in an airtight container in the freezer.

"NANCY"
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BEINHAVE
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5/7/10 5:28 P

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These look and sound great - going to try them this weekend! I'm doing PP and I miss sandwiches and bread in general!

"Fall seven times, get up eight." - Japanese Proverb

"It's just me and this one day"

Lori


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DREAMWEAVER1637
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3/18/10 5:16 P

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I know several people do that and it works good too. I get my cream of tarter in the spice section at Walmart.

"NANCY"
TEAM LEADER-CHOLESTEROL SUPPORT
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NANCYKAREEM
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3/18/10 4:16 P

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its mentioned some where that it keep the egg white stable yes, and you can replace it with a bench of baking powder and little bit of vinegar.any way i didnt even find the cream of tartar and i dont know where to look for ,so i used baking powder and vinegar and it works great.

Edited by: NANCYKAREEM at: 3/18/2010 (16:19)

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DREAMWEAVER1637
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3/18/10 1:09 P

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I'm not sure but I think it keeps the egg whites stable. I'm sure someone else knows for sure. These are great. I think I'll go make some now that I have my fridge clean.emoticon I'm trying to keep occupied.

"NANCY"
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SNACKY_POO
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3/18/10 12:55 P

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Does anyone know what the cream of tartar does?

I don't have any on hand but I would love to make some!


- Lea


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DREAMWEAVER1637
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2/26/10 7:22 P

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I looked at yours and mine look the same when they get done. I have to make some extra next week so I'll have them available after my surgery.

"NANCY"
TEAM LEADER-CHOLESTEROL SUPPORT
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NANCYKAREEM
NANCYKAREEM's Photo Posts: 700
2/26/10 9:39 A

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i leave it till it get brown for 30 minuts and you . and i let it for the next day .
if you eat it hot it will tast like egg .

here is mine
www.sparkpeople.com/mypage_public_journal_
individual.asp?blog_id=2912961


Edited by: NANCYKAREEM at: 2/26/2010 (09:42)

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DREAMWEAVER1637
DREAMWEAVER1637's Photo Posts: 14,817
2/25/10 7:32 A

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I turn my oven off at 20 minutes and just leave them in there until the oven cools. Then I freeze them. They are really best the next day. I do eat one while still hot and that is exactly how they taste. I put a little butter, splenda and cinnamon on it. Mine turn a little brown.

"NANCY"
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SUMMER_WINE23
SUMMER_WINE23's Photo Posts: 83
2/25/10 12:34 A

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sorry to jump in, but how do you know when the oopsie rolls are done? i made a batch and when i checked with a toothpick inserted in to one, it came out dry so i thought it was done. but when I ate it it tasted like scrambled eggs with cream cheese (which I usually have for breakfast) and it was still yellow inside. it just says 30 minutes in the recipe and i can't tell in the pictures if you let it go brown or as long as it's dry.
please help. thanks :D

I need to get off my lazy butt.

SW - 155 lbs 02.22.10

145 03.15.10
135 05.17.10
125 ??.??.??
115 ??.??.??
110 (GOAL!!!) ??.??.??


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NANCYKAREEM
NANCYKAREEM's Photo Posts: 700
2/22/10 12:21 P

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i did it today it was great thank you


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WIINMT
WIINMT's Photo Posts: 50
1/18/10 10:38 A

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Love these thing, i never go out the door without some in my purse.If i get stuck out and hubby wants a burger i can have one too.emoticon I always have oopsie rolls and my own salad dressing on me just incase.


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DREAMWEAVER1637
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1/7/10 3:29 P

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They are much better the next day. I agree they are kinda spongy fresh out of the oven. I cool mine and keep them in the freezer until I need one or two. Give that a try.

"NANCY"
TEAM LEADER-CHOLESTEROL SUPPORT
SPARKDAYTON
WALKING IS A CHALLENGE

SPARK FITBIT USERS
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JESSC098
JESSC098's Photo Posts: 106
1/7/10 3:15 P

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Ok, I made these and wasn't a fan. Too bland and spongey. :-(

I do however, like them when they've been turned into garlic toast.

My goals:
Starting weight 210 1/1/12
190 4/17/12
180
170
160
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135
120

I can do this, I know I can! www.jessc098.blogspot.com and http://www.thepennywisefamily.com


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RENEETP
RENEETP's Photo Posts: 1,320
1/5/10 7:30 P

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I think so!! LOL

If you don't try you will never succeed.


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DREAMWEAVER1637
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1/5/10 7:28 A

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I've seen posts from other members who's family likes them too. You may have to make double double batches.

"NANCY"
TEAM LEADER-CHOLESTEROL SUPPORT
SPARKDAYTON
WALKING IS A CHALLENGE

SPARK FITBIT USERS
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RENEETP
RENEETP's Photo Posts: 1,320
1/4/10 10:29 P

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Nancy, Christy, my 11 year old daughter just asked me to make more oopsie rolls because she likes them and didn't want to eat all mine. OMG that is a first for something with no sugar!!!

If you don't try you will never succeed.


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JESSC098
JESSC098's Photo Posts: 106
1/4/10 10:15 P

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Thanks! :)

My goals:
Starting weight 210 1/1/12
190 4/17/12
180
170
160
150
140
130
135
120

I can do this, I know I can! www.jessc098.blogspot.com and http://www.thepennywisefamily.com


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DREAMWEAVER1637
DREAMWEAVER1637's Photo Posts: 14,817
1/4/10 9:26 P

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Oopsie are ok for Induction since they are cream cheese and eggs. I think peanuts are for Ongoing Weight Loss(OWL) so not sure about peanut butter.

"NANCY"
TEAM LEADER-CHOLESTEROL SUPPORT
SPARKDAYTON
WALKING IS A CHALLENGE

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JESSC098
JESSC098's Photo Posts: 106
1/4/10 8:11 P

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can anyone tell me if these are OK to eat during induction? I'd love to have a bread-type snack food every now and then. :)

Also, I've seen a few people mention peanut butter. Is it Ok to eat that on Atkins Induction (provided it's sugar-free) or is that the protein power and other plans folks?

Thanks,

Jessica

My goals:
Starting weight 210 1/1/12
190 4/17/12
180
170
160
150
140
130
135
120

I can do this, I know I can! www.jessc098.blogspot.com and http://www.thepennywisefamily.com


 current weight: 190.0 
 
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RENEETP
RENEETP's Photo Posts: 1,320
1/3/10 9:29 P

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thanks Nancy I can't wait to try them like that. Goodnight. Reneeemoticon

If you don't try you will never succeed.


 current weight: 160.0 
 
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DREAMWEAVER1637
DREAMWEAVER1637's Photo Posts: 14,817
1/3/10 8:29 P

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I usually use mine for turkey or ham and an occasional hamburger. For burger, I found I need to blot the grease first.

I also put butter, a little splenda and cinammon on them when they are fresh out of the oven.

"NANCY"
TEAM LEADER-CHOLESTEROL SUPPORT
SPARKDAYTON
WALKING IS A CHALLENGE

SPARK FITBIT USERS
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