Showing posts with label egg whites. Show all posts
Showing posts with label egg whites. Show all posts

Thursday, August 26, 2010

Entenmann's Fat-Free Oatmeal Raisin Cookies

Serving Size : 48
Categories : Desserts Cookies Low-Fat

Recipe Ingredient
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Molasses
3 Raw egg whites
1 cup Dark raisins
1 1/2 teaspoons Vanilla
1 cup Light brown sugar -- packed
1 cup Granulated sugar
1/2 cup Non-fat dry milk powder
1/2 teaspoon Cinnamon
1 1/2 teaspoons Baking powder
2 1/2 cups Quaker brand quick-cooking -- rolled oats
1 cup All-purpose flour

Put molasses, egg whites and raisins into blender and blend on high speedjust to mince but not to puree (about 5-10 seconds). Empty mixture intomedium mixing bowl. With mixer beat in on medium speed each of theremaining ingredients, beating well after each addition, adding both theoats and flour in small portions. Switch to mixing spoon if dough becomes too stiff for mixer. Lightly spray cookie sheet with Pam and wipe offexcess lightly with paper towel; any excess of the cookie sheet may burn while cookies are baking. You need only a very light film of the Pam justto keep cookies from sticking. Use 1 measuring teaspoonful of dough foreach cookie and place 2" apart on prepared cookie sheet. Bake in preheated350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removingfrom cookie sheets carefully.

Entenmann's Fat-Free Chocolate Cupcakes

Recipe Ingredients
1 small Box Jello chocolate pudding powder
1/2 cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
1/2 cup Sugar 1 cup Self-rising flour
4 Egg whites, beat until stiff with
1 pinch Salt
1 qt bowl 1 tsp Vanilla
4 oz Applesauce
1/2 tsp Baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-line cupcake wells. Bake at 350 degree about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove.