Introduction

A variation of Cleochatra's famous Oopsie Bread

A variation of Cleochatra's famous Oopsie Bread

Minutes to Prepare: 15 Minutes to Cook: 30 Number of Servings: 8

Ingredients

"Bread" ingredients:

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Egg, fresh, 3 large

Splenda, 3 tsp

Cream Of Tartar, 0.5 tsp

Salt, 1 dash

Cream Cheese, 3 oz

Capella-Cinnamon Danish flavoring, 15 drops

Splenda, 2 tsp

Cinnamon, ground, .5 tbsp

Hazelnuts, .25 cup, ground

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French Toast dip:



Egg, fresh, 1 large

Hazelnuts, .25 cup, ground

Egg white, 1 serving

2 Tbsp butter



Directions

Making the "bread" is best done the day ahead.



Preheat oven to 350 degrees.



Using 2 bowls, separate whites from yolks (placing yolks in smaller bowl). Add 1/2 tsp cream of tartar, 3 tsp Splenda, and a pinch of salt to egg whites. Add 1/4 C Liquid egg whites to the egg white bowl. Using electric mixer, mix on high until whites are very fluffy and form stiff peaks.



In smaller yolk bowl, add 3 oz cream cheese, Splenda, 1/2 Tbsp cinnamon and 15 drops of Capella-Cinnamon Danish flavoring. Mix together. Ok if some cream cheese lumps remain.



Gently fold the yolk mixture into the stiffened egg whites, being careful NOT to break down the whites. Fold over a couple of times, but do not over mix.



Spray small cookie pan (use one with sides) with butter flavor Pam. Sprinkle 1/4 cup ground hazelnuts into pan (like flouring a pan). Spread egg white/yolk mixture gently over hazlenuts.



Place in 350 oven for 15 minutes. Decrease temp to 250 for another 15 minutes. DO NOT OPEN OVEN DURING THIS ENTIRE TIME. When done, remove from oven and cut into 8 squares. These can be stored in a sandwich bag for use when needed. Shelf life about 3 days.



For a great morning treat use them like you would use "bread" for making french toast. I dip them into a sweetened scrambled egg mixture, then into hazelnut meal then again into the egg mixture and fry in butter (like french toast). Use your favorite toppings. Make sure to adjust nutritional info for additions.



Number of Servings: 8



Recipe submitted by SparkPeople user VLBARC.



