If there is one thing I've learned over my dieting years, it's that Low(er) Carb is the way to go for me. When I eat this way, I am full of energy, happier, have less cravings, and enjoy my food more. The biggest problem I have had with low carbing is not eating with my hands. I know the image is not appealing, but I think you know what I mean. I love any kind of sandwiches...burgers, clubs, basic sub sandwiches, breakfast sandwiches etc... You get the idea. Let's face it, burgers are not meant to be eaten with a knife and fork! They're not meant to be wrapped in a lettuce leaf either! Until recently, it was something we just had to deal with. That is, until the "Oopsies" were invented.
The inventor of the oopsie is "Chelochatra" who writes the blog "The Lighter Side of Low Carb" . Apparently the first verson of Atkins book contained a recipe for hamburger like buns. When Chelochatra tried to make them, she misread the recipe and added 3 ounces of cream cheese instead of the 3 Tablespoons that was called for. She ended up making the best mistake of the low carbers lives. Make sure you check out her other recipes. She is a low carb genius!!!
To view the original recipe: click here
Since the oopsies first invention, many modifications have been made. After literally spending days on the low carb friends forums, I made my own version of the oopsie. Below is my recipe with pictures:
3 large eggs, separated
1/4 tsp xanthan gum
less than 1/8 tsp cream of tarter
1/2 tsp baking powder
3 oz Part Skim Ricotta Cheese (in the recipe used for the pictures, I used 1.5 ounces reduced fat cream cheese and 1.5 ounces Vegenaise. I simply like ricotta better though)
12 grams designer whey protein powder
Seasonings of choice: I used Mrs. Dash original and garlic powder
Preheat oven to 300 degrees.
Spray muffin top pan liberally and set aside. To the yolks add ricotta (or cream cheese - mayo mixture), baking powder, and protein powder. Stir to combine. In a separate bowl, whip egg whites until frothy. Add xanthan gum and cream of tarter. Beat until stiff...very stiff. When my whites start to dance around the beater, then I know it's done. Add about 1/4 of the white mixture to the yolk mixture and combine. Don't worry about having to be too gentle. Add the yolk mixture to the white mixture and fold. Don't combine all the way, you want to see some streaks. Cook for about 30 minutes. When they're done, move them to a cooling rack and let cool all the way through.
Please do not be scared to try this. I had never made stiff egg whites before, never even attempted it. This is worth the effort. Before you know, you'll be whipping these things out in no time.
