Revolution rolls (2 rolls = 1/3 lean and 1.33 condiment)
3 tablespoons light cream cheese
1/16th teaspoon cream of tartar
1 packet splenda (I use stevia)
Separate egg whites from yolks. Add cream of tartar to whites and beat whites on high until stiff peaks form. Add cream cheese and splenda to yolks and mix well. Fold whites and yolk mixture together.
Make 6 equal blobs on parchment paper.
Bake at 350 for 30-35 minutes.
**we use these as buns for turkey burgers, chicken salad, egg salad, and bbq chicken sandwiches.