Friday, August 15, 2008

Atkins Revolution Wraps variation

makes 6 8-inch wraps

6 large eggs (3.6 )
3 ounces cream cheese, softened (3.0)
1 teaspoon onion powder (1.4)*
1 pinch salt (0)
1/4 teaspoon cream of tartar (0.6)
6 8-inch cake pans (the disposable aluminum ones are perfect for this)

Pre-heat oven to 300 degrees.
Butter the bottoms and lower 1/3 of the sides of the cake pans. Set aside.

Separate the egg whites from the egg yolks. To the egg yolks add the cream cheese and onion powder. Mix well and set aside.

To the egg whites, add the cream of tartar and salt. Beat the egg whites until it forms very stiff peaks.

Fold the egg yolks into the egg whites. Do not overmix because the egg whites will provide the "leavening" for the wraps.

Using two tablespoons, drop the the mixture into 6 equal mounds onto your prepared cake pans. Using the back of a large spoon or a spatula, evenly spread the batter in the pans.

Bake for 20-30 minutes in the middle rack of your oven or until golden brown. Cool completely. The wraps will be crisp when they finish baking. As they cool they will soften and will be easier to remove from the pans. Store in the refrigerator in an air tight container.

NOTE: If you use these wraps for sandwiches for work or school, do not fill them with anything really soggy, like tuna salad, until you are ready to eat it, because the wraps might get soggy while they are waiting for you to eat them.

Per 1 serving (1 wrap)
Total carbs: 2 grams
Fiber: 0 grams
Net Carbs: 2 grams
Cheese allowance: 0.5 oz

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