Desserts

Holiday Baking on the Light Side

Want to know a cooking secret health conscientious chefs have known for years? Instead of whole eggs, use organic egg whites in your holiday baking to lighten up. Why egg whites? Egg whites are pure protein and have no fat, no cholesterol, no trans fats, and no carbohydrates. Egg Whites provide the only protein that is instantly absorbed by the body. Here are some "egggg-samples" on how you can bake your holiday favorites without the guilt- Vermont Pumpkin-Cranberry Loaf Servings: 8_Serving size: 1 slice WHAT YOU NEED: 2 cups all-purpose flour 2/3 cup firmly packed dark brown sugar 1/2 cup of sugar 2 teaspoons of baking powder 1/4 teaspoon of salt 1 3/4 teaspoons pumpkin pie spice 1 cup of canned pumpkin 1/4 cup of vegetable oil 1 1/2 teaspoons of vanilla extract 3 Eggology fresh egg whites, lightly beaten 3/4 cranberries, coarsely chopped 1/4 cup chopped pecans Cooking Spray INSTRUCTIONS * Combine the first 6 ingredients in a large bowl; make a well in center of mixture. * Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened. * Fold in cranberries. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter. * Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Junior Mint Brownie Bravado Serving Size: 1 brownie. Yields 16 servings: 16_Notes: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties(such as York) may be substituted for 32 junior mints. _Yield: 16 brownies. WHAT YOU NEED: 1/4 cup butter or stick margarine 3 ounces (approximately) 32 creamy small-size mints in pure chocolate (such as Junior Mints) 1 cup all-purpose flour 1/4 teaspoon baking soda 1/8 teaspoon salt 2/3 cup sugar 1/3 cup unsweetened cocoa 3 ounces Eggology fresh egg whites Cooking Spray INSTRUCTIONS: * Preheat oven to 350Вф. * Coat bottom of an 8-inch square baking pan with cooking spray. * Combine butter and mints in a 2-cup glass measure; microwave at high 30 seconds or until soft. Stir until smooth, and set aside. * Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. * Combine sugar, cocoa, and egg whites in a large bowl; beat at medium speed of a mixer until well-blended. * Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. * Bake at 350Вф for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

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