Friday, April 9, 2010

Floopsies & Oopsies and More

Oopsi Rolls
Oopsi Cannolis

4 eggs
4 ounces cream cheese
1/4 teaspoon salt
1/4 tsp cream of tartar
2 teaspoons of Splenda
2 tablespoons lc baking mix

Blend in magic bullet or blender and pour into a well greased 9x13 pan. there will be small lumps of cheese that's o.k.

bake at 300 for 25 minutes

Floopsi Crullers
3 eggs separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis Vanilla Syrup (Sugar Free)

Preheat oven to 300 degrees F.

In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).

In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.

Place in ungreased, nonstick angel food miniature cake pans.

Chocolate Glaze

2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp Davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter

In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots.
Will coat 6-8 crullers, and can be used for other purposes.
This does dry to a shiny glaze.

Floopsie Crepes
above recipe

1 cup whipping cream
3 packets Splenda
Frozen berries

Preheat oil in skillet over medium-low heat.

Using scant ½ cup scoop, drop batter onto heated pan. Let cook until bottom is firm (the batter’s not yours) about 3-5 minutes. Flip and press lightly. Let cook for another 1-2 minutes, until crepe is set. Move to a plate to cool.

When ready to serve:

Arrange crepes on a plate (best looking side down).

In a bowl, whip heavy cream with two packets Splenda until still peaks form. Spoon cream into the center of each crepe. Roll and place seam-side down. Tuck fresh fruit in, on and around the crepes. Sprinkle one packet of Splenda along the top (optional).

4 eggs, separated
4 ounces cream cheese
1/8 tsp cream of tartar
1 packet Splenda
dash of salt

Preheat oven to 300 degrees.

Grease cookie sheet, or line with parchment paper..

With a mixer, whip egg whites with cream of tartar until stiff peaks form.
In another mixing bowl, mix yolks with cream cheese, salt, and Splenda until just blended. Carefully fold yolk mixture into the whites.

Pour into mounds on pan. Bake until tops are brown , about 30 minutes.

Oopsie Cannolis
Put the above recipe in a
pizzelle maker, roll to make cannoli and fill with below filling
1 cup Ricotta (must be dry)
1 oz. cream cheese
Splenda to taste
¼ teaspoon cinnamon
¼ teaspoon vanilla

Oopsie Roll Tiramisu

1 cup of coffee
1 recipe of Oopsie rolls + 1 teaspoon vanilla & 2 tablespoons Splenda

Whipped cream

Blend together the yolks, vanilla, sweetener and cream cheese. In separate bowl beat egg whites with the cream of tartar till stiff peaks form. Fold the yolk mixture carefully into your whipped up whites . Spray a (10 x 13” or so) baking pan really well and spread your batter in there, smoothing out the top. Bake at 300 degrees for about 45 minutes. Remove from the oven and let it cool thoroughly. When your RR cake has cooled, slice it in half down the center and then divide each half into 8 fingers (4 long sections then sliced in half).

Butter a loaf pan and then line it with parchment paper, leaving some excess over the sides so that you have some handles to pull the dessert out with later. Using a hand held sieve, sprinkle a little bit of cocoa on top of the parchment paper. Quickly dip each cake finger into the coffee and layer them in the bottom of your pan. Spread some of the whipped topping blend on top of the cake fingers and sprinkle more cocoa on top of the cream layer. Continue layering with more coffee dipped fingers, whipped topping, and cocoa, for 2 to 3 layers (depends on your loaf pan size) and ending with a sprinkling of cocoa on top. Refrigerate overnight. Carefully lift dessert out of the pan, slice, serve and enjoy!

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