Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Egg Substitute
- add review
- #27410
This make-ahead egg substitute is reduced calorie and protein packed. It even has a yellow eggy color from a little turmeric added to the mix.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
6 egg whites
1/4 cup instant nonfat dry milk powder
2 tablespoons water
1 1/2 teaspoon vegetable oil
1/4 teaspoon turmeric
directions
Combine the egg whites, milk powder, water, oil, and turmeric in a blender. Blend for 30 seconds or until the ingredients are frothy and completely incorporated.
Refrigerate the egg substitute if not using immediately. Store the egg substitute in the refrigerator for up to 1 week or freeze for up to 1 month.
1/4 cup of substitute = 1 whole egg
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments