Monday, August 25, 2014

APPETIZER: CHEDDAR ARUGALA PINWHEELS(click here to print)

CHEDDAR ARUGALA PINWHEELS
6 large eggs, separated, plus 2 large egg whites
3 tbs. coconut flour
salt, pepper 1/4 tsp. each
3/4 cup shredded Cheddar cheese
2 cups torn arugula leaves

Preheat oven to 350 F. spray an 11 by 17 inch rimmed baking sheet with olive oil cooking spray. Line the pan with parchment paper, leaving an overhang at both short ends, then spray the paper with olive oil spray. Set out a clean large kitchen towel (at least 11 by 17) out on a work surface. In a large bowl, whisk together the  egg yolks, flour, salt an pepper. In a large bowl with an electric mixer at high speed, beat the 8 egg whites until soft peaks form. Gently fold the egg whites into the yolk mixture. Scrape the batter into the baking sheet and with a spatula spread to an even thickness. Bake until set and lightly browned. about 10 minutes. Immediately invert the egg cake onto the kitchen towel and scatter the cheese and arugula over it. Starting at one short end and using the towel to help, roll up the egg cake. Cut crosswise into 12 pinwheels. 4 g. carbs.
NOTE:  for a spicy kick, try shredded hot pepper cheese instead of the cheddar
*South Beach Diet Cookbook*

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