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Oven Fried French Fries

30 Jan

At half a gram of fat per serving versus 16 grams for the same amount of the fried variety, you can enjoy guiltlessly.

5 large baking potatoes

Light vegetable oil cooking spray

2 large egg whites

1 TBSP Cajun spice

Preheat oven to 400

Slice each potato lengthwise into 1/4 inch ovals, then slice each oval lengthwise into match sticks. Coat a baking sheet with 3 sprays of cooking spray. Combine egg whites and Cajun spice in a bowl. Add the potatoes and mix to coat. Place on prepared baking sheet, leaving space between potatoes. Place on the bottom rack of oven. Bake 40 to 45 minutes until fries are crispy, turning every 6 minutes with a spatula to brown evenly.

Serve hot

Serves 4

Calories per serving 291

0.5 grams fat


Chocolate Tofu Cake

30 Jan

Light vegetable oil cooking spray

8 ounces firm tofu

1/4 cup part skim milk ricotta cheese

4 ounces light cream cheese

1/4 cup pure maple syrup

3 TBSP unsweetened cocoa

2 large egg whites

1 TBSP ground cinnamon

3 TBSP light Irish cream liqueur

1 TBSP coffee liqueur


1/2 cup nonfat sour cream

1 tsp vanilla

1 TBSP honey

Preheat oven to 350

Coat a 10 inch glass pie plate with 3 sprays of the vegetable oil. In the bowl of a food processor, combine the tofu, ricotta, cream cheese, maple syrup, cocoa, egg whites, cinnamon and the liqueurs. Puree until smooth and pour into pie plate. Place onto the center rack of oven, on the bottom rack, place a baking pan filled half way with water. Bake for 1 hour.

While the cake is baking, combine all of the topping ingredients in a small bowl and whisk thoroughly. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly and return it to the oven. bake 10 minutes longer. Remove from oven and cool to room temperature. Refrigerate for 4 hours before serving.

Serves 12

92 calories per serving

3.9 grams of fat

Ultimate Lemon Meringue Pie

16 Jan

1 prepared graham cracker crust

1 cup sugar

1/4 cup cornstarch

1/8 tsp salt

6 large eggs, separated

1-1/2 cups water

1 TBSP lemon zest

1/2 cup fresh lemon juice

2 TBSP butter


Whisk together sugar , cornstarch, and salt in a large saucepan. Add egg yolks, then immediately but gradually whisk in water. Bring mixture to a simmer over medium heat, whisking often, 8 to 10 minutes, until thickened. Remove from heat, whisk in zest, lemon juice and butter. Keep warm.


1 TBSP cornstarch

1/3 cup water

1/4 tsp cream of tartar

1/2 cup sugar

4 large egg whites

1/2 tsp vanilla

Mix cornstarch and water in a small saucepan. bring to a simmer; whisking occasionally until thickened. Remove from heat when translucent and thickened. In a large mixing bowl, mix cream of tartar and sugar together. Beat egg whites until frothy. Add vanilla. Beat in sugar mixture, 1 TBSP at a time. Then add cornstarch mixture, 1 TBSP at a time until stiff peaks form. Pour warm pie filling into crust. Spoon meringue, starting at the edges, and then to the middle. Bake at 325 until browned, about 20 minutes on center rack of oven. Cool completely before serving.

Italian Cream Cake

12 Jan

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 TBSP vanilla

2 cups all-purpose flour

1 tsp baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

Coconut Filling

Nutty Cream Cheese Frosting


Preheat oven to 350

Beat butter and shortening at medium speed until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beat just until blended. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Stir in coconut. Beat egg whites until stiff peaks form; fold into batter. Pour into 3 greased and floured 9 inch cake pans. Bake 25 minutes or until toothpick comes out clean. Cool in pans 20 minutes. remove from pans and cool completely. Spread between layers with coconut filling and frost with nutty cream cheese frosting.

Key Lime Pie

11 Jan

1 prepared Graham cracker crust

2 (14 oz) cans sweetened condensed milk

1 cup fresh key lime juice

2 egg whites

1/4 tsp cream tartar

2 TBSP granulated sugar


Stir together milk and lime juice until blended. Pour in pie crust. Beat egg whites and cream of tartar at high-speed  until foamy. Add sugar, 1 TBSP at a time, beating until soft peaks form 2 to 4 minutes. Spread over filling, sealing edges. Bake at 325 for 22 to 25 minutes. Cover and chill 8 hours.

7-Minute Frosting

11 Jan

I use this frosting on coconut cake and carrot cake. It has a light texture and flavor that is perfect for rich cakes.


4 egg whites

2 cups sugar

1/2 cup water

2 tsp vanilla


Pour water into a 3-1/2 quart saucepan over medium-high heat; bring to a boil. Reduce heat to medium, and simmer. Combine first 3 ingredients in a 3 quart heatproof bowl; beat at low-speed with a hand mixer until blended. Place bowl over simmering water, beat at high speed 7 minutes or until soft peaks form; remove from heat. Add vanilla. Beat to spreading consistency(3 to 5 minutes). Use immediately.


Makes 4-1/2 cups


Cooking Tips

10 Jan

To keep meringue from weeping–let egg whites come to room temperature; then out egg whites and sugar in a metal bowl over warm water; whisking often until egg whites are warm and sugar is melted; Remove from heat and beat until stiff peaks form.


To cook fish fillets evenly–fold the thin tail-piece over itself and secure with toothpicks.


For chewy cookies–a 2 TBSP more butter than the recipe calls for. The extra water in the butter prevents cookies from drying out while baking.


Peel ginger with the tip of a spoon. This prevents peeling away too much flesh.


To de-fat soups or stew–Place a few ice cubes in a large slotted spoon. Drag across liquid to pick up fat. Discard ice cubes.


Canned frosting tends to be too sweet–Put 3 ounces softened cream cheese in a bowl. Beat until creamy, then add one can of frosting and beat until blended.





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