Does the word "corn syrup solids" or "partially hydrogenated soybean oil" make your mouth water? How about fake butter mixed with tiny metal particles (nickel oxide) or plastic imitation cheese? Do you know what distilled monoglycerides or what L-Cysteine hydrochloride is? Well, if you've been enjoying Hot Pockets...that is what you are filling your body with! The poster photo is a diagram of all the crazy ingredients in one Ham and Cheese Hot Pocket! For tons more innovative recipes click HERE for my cookbook!
Ingredients: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Imitation Mozzarella Cheese (Water, Palm Oil, Mozzarella Cheese [Milk, Cheese Culture, Salt, Enzymes], Casein, Modified Food Starch, Food Starch, Whey, Salt, Natural Flavor, Sodium Aluminum Phosphate, Sodium Citrate, Lactic Acid, Carrageenan Gum, Sorbic Acid [Preservative], Artificial Color), Pepperoni (Pork, Beef, Salt, Water, Dextrose, Spices, Lactic Acid Starter Culture, Oleoresin of Paprika, Dehydrated Garlic, Sodium Nitrite, BHA, BHT, Citric Acid), Tomato Paste, Yellow Corn Flour, Contains Less than 2% of: Partially Hydrogenated Soybean Oil, Palm Oil (with Soy Lecithin, Artificial Butter Flavor, Beta Carotene), Sugar, Partially Hydrogenated Palm Kernel Oil (with Soy Lecithin, Citric Acid as Preservative), Seasoning (Bread Crumb [Bleached Wheat Flour, Dextrose, Yeast, Salt), Dehydrated Garlic, Tomato Powder, Spice, Salt, Dextrose, Onion Powder, Corn Maltodextrin, Citric Acid, Natural Flavor), Dough Conditioner (Calcium Sulfate, Distilled Monoglycerides, Salt, L-Cysteine Hydrochloride, Garlic Powder, Tricalcium Phosphate, Enzymes, Ascorbic Acid, Citric Acid, BHT), Seasoning (Garlic Powder, Salt, Sugar, Onion Powder, Spice, Maltodextrin, Soybean Oil, Citric Acid), Modified Food Starch, Dried Egg Yolks, Salt, Yeast, Dried Whey, Soy Flour, Dried Egg Whites.
3 eggs, separated
1/2 cup unflavored egg white or whey protein
3 ounces cream cheese, warmed
1/2 tsp onion powder (optional)
Filling:
6 egg, scrambled
6 slices bacon, cooked (or ham)
6 (1 ounce) slices cheddar cheese
Separate the eggs (save the yolks for a different recipe...creme brule???), and whip the whites for a few minutes until VERY stiff. Slowly fold in the whey protein and onion powder if using. Then slowly fold in the cream cheese into the whites (making sure the whites don't fall). Grease a cookie sheet very well. Spoon the mixture onto the pan making 6 large molds. Place a scrambled egg, cheese and chopped ham or bacon on each mold. Top with additional egg white batter and smooth the top with a spatula. Bake at 375 degrees F for 25 minutes until lightly browned. Enjoy! Makes 6 LARGE servings.
NUTRITIONAL COMPARISON (per pocket)
Store Bought Hot Pocket = 310 calories, 36 carbs, 3 fiber
"Healthified" Hot Pocket = 283 calories, 1 carb, trace fiber
(Ingredients Photo above is from Here)
Man, I sure hope your husband appreciates you:)
ReplyDeleteBTW: Do you approve of these:http://www26.netrition.com/davinci_syrups_page.html
I ask because I was thinking of getting the eggnog flavor and adding it to coconut milk to make my own (low sugar)version of eggnog.
Maria, Could you better define what you mean by "large mold" on this recipe? I am not quite sure I understand. Is it flat with raised edges? And what diameter? I want to make sure I make the right size and don't run out of batter lol.
ReplyDeleteOtherwise, these look amazing and I cannot wait to try them!
Hi tori!
ReplyDeleteMine were about 4 inches in diameter and high in the middle while flatter around the edges.
Happy baking!
Hi Maria, are these freezer friendly?
ReplyDeleteYes, they freeze well. :)
DeleteI'm trying my hand at these tonight. They are exactly what I needed for my hectic mornings! I'm having a bit of difficulty thought. My egg whites were whipped very stiff and when I put the whey protein powder in, it got clumpy and sticky and I couldn't get the cream cheese to work in without deflating the whole thing :( Can you please fill me in on your secret??
ReplyDeleteHave you seen this video? It may help. Also, someone posted that they mix the softened cream cheese with the protein powder before adding to whites. :) https://vimeo.com/43271915
DeleteI haven't seen the video, but I'm going to check it out now. Thanks!! It tastes really good even though it was totally not the way it should've been, so I'm looking forward to making it again (properly though lol).
DeleteRemade them again tonight and perfect! I underestimated just how sturdy the egg white mix was and could've put more stuff in there. The trick was definitely adding the protein powder to the cream cheese first. Thanks for the help!! Can't wait to make another batch!
DeleteAwesome! Glad they worked out. :)
DeleteThese were yummy this morning! A couple of tips:
ReplyDelete1. I used a muffin top pan to bake these - it has 6 round flat fairly large molds in it to help you get consistently sized hot pockets (I also use this for maria's protein bread). This is the pan I use: http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY/ref=sr_1_5?ie=UTF8&qid=1362239848&sr=8-5&keywords=whoopie+pie+pan
2. I needed more egg whites than the 3 called for in the recipe and had to make a second batch (even though I did not need a full second batch). Next time I will make a double batch of the whites and know that I may have a little more than needed.
Thanks! :)
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