9 large eggs (less 3 yolks) - 4.692 carbs
1/2 tsp cream of tartar - 0.922 carbs
5 packets Splenda - < 5 carbs (can adjust to taste)
4 ounces cream cheese - 3.016 carbs
1/3 cup sour cream - 3.274 carbs
1 cup Well's Blue Bunny Yogurt - flavor of your choice (made with Splenda) - 14 carbs
1 1/2 cups whipping cream - 9.9 carbs
1 tsp. vanilla extract - 0.531 carbs
Separate eggs, putting whites into big mixing bowl and yolks into smaller one (remember to discard three yolks for any other use). Let eggs come to room temperature, then beat whites with cream of tartar until stiff peaks form. Add 2 packets of Splenda, cream cheese, and sour cream to yolk mixture and blend. Take a portion of the stiff egg whites and gently mix into yolk mixture so as not to break the whites down. Then add this mixture to the remaining egg whites, again mixing very gently (does not need to be fully mixed, streaky is fine). Pour mixture into 11 x 17 jelly roll pan lined with well greased parchment paper. Bake at 300 degree for 50 minutes. Turn off oven and leave in for another 10 minutes with door closed. Remove and let cool slightly. Cover with another piece of parchment or waxed paper and roll in a clean towel until cooled.
Using well chilled mixing bowl and beaters, combine whipping cream, vanilla and 3 packets of Splenda (or to taste). Beat until cream is nicely whipped, but not butter.
Unroll "cake" roll and remove parchment paper carefully. Spread yogurt evenly and top with whipped cream, then reroll. You have a wonderful looking and delicious dessert that easily makes 11 nice size servings. Maybe more depending on which direction you roll it and how thick you slice it.
Total carb count is 41.335 or 3.76 per piece and absolutely delicious. If you are more concerned with speed than beauty, just bake the Atkins rolls and top with the yogurt and whipped cream. Taste is the same, but there is something decadent about the look of the roll.
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