Chocolate “Rolls”

Posted On August 13, 2010

Filed under Chocolate "Rolls"

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3 eggs — separated
2 tbsp cocoa
4 tbsp splenda
3 tbsp cottage cheese
(sub ricotta or sour cream)

Beat egg whites till very stiff.
Turn bowl upside down and if the whites don’t slide, it’s stiff enough.
In a sm bowl mix together the other ingredients.
Gently fold the yolk mixture into the whites.
Rubber spatula works best.
Spray a cookie sheet with Pam.
Pile the merringue by tbsp to make six mounds.
Bake for about 50 minutes in a 300°F oven.
Remove when done onto a plate and let cool.
Put in a plastic bag when cooled.

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