Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together.
In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture).
Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.
Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds.
Flatten each mound slightly.
Bake about 30 minutes at 150C (You want them slightly softer, not crumbly).
Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.
Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist).
Can be frozen.
Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
Picture: you could use fat free cheese and turkey bacon to create your own Dukan friendly burgers with veggies on PV days.
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