Article Contributed on: 2/14/2008 11:21:47 AM
Valentine's Day can be an easy day to celebrate, especially with a little bit of cleverness, and even for those folks out there either watching their sugar/refined foods intakes.
And think about it-- isn't there just something very exciting about cutting the cheese (into
heart shapes! Sheesh!)
Oopsie rolls
3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!
Preheat oven to 300 degrees.
Separate the eggs and add Splenda, salt, 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 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.
Storage and freezing:
I store them in a zip lock bag with the bag open partially (this way they breathe and don't go over moist and keep them in the fridge after the first day. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more 'dry' and less sticky.
As for freezing, I tried freezing and they do freeze. This time you want to close the ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they're close to room temperature, set them outside of the bag so that they can 'dry' out slightly for use.
Makes 6@ about 85 calories a piece, >1 carb per
Oopsie Pizzas
On these pizzas, I used a bottom layer of Sun Dried Tomato Alfredo, string cheese, pine nuts, sliced green olives and I used fondant cutters to make small hearts in the pepperoni. Quit rolling your eyes! I saw that...
A couple of minutes under high on your broiler and you're saying low-carb lovin' from the oven.
See if that doesn't score you a well-deserved "AWWW!" (For effect, throw some flour at your face and muss your hair a little).
On Wisconsin! Broccoli Cheese Soup
Perfect for those cold, winter evenings after the Packers last lost at Lambeau Field, you can still cheer Brett Farvre in your heart and wait for the Brewers to start playing. Scratch that. We're waiting for football.
2 tablespoons butter
3 Tbsp thicknthin/not starch
1 1/2 cups heavy cream
**2 1/2 cups water
3 cans chicken broth -- about 4 cups (I use one box of Swanson Organic Chicken Broth)
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
16 ounces frozen chopped broccoli -- thawed and drained
1/2 cup red bell pepper, chopped -- finely chopped
8 ounces shredded cheddar cheese -- sharp or extra sharp
2 tablespoons chopped chives -- or green onion tops
1. Melt butter in a large saucepan over medium heat. Add
flour; cook and stir 30 seconds or until bubbly. Add cream,
water, broth, salt, mustard and cayenne pepper; bring to a
simmer over high heat, stirring frequently. Add broccoli
and red pepper; return to a boil. Reduce heat to low; simmer
uncovered 5 minutes, stirring occasionally.
2. Add cheese; stir over low heat just until cheese melts
(do not boil). Top with chives if desired.
**For a thicker soup, cut back the water by one cup -
5-6 servings.