483 3 egg white recipes

Soft chocolate chip cookies made with prune puree instead of butter for moist, fudgy texture. Brown sugar and vanilla create rich flavor at just 145 calories per cookie.

Making your own bread is always the way to go, it fills your entire place with great aroma during the baking, and nothing is better than a fresh loaf of bread.

Low-fat blueberry muffins with applesauce in place of butter, sweetened with sugar and maple syrup, and lightened with whipped egg whites. A moist tender breakfast bake under 150 calories per muffin.

Tasty treats, and the recipe can also be used to make quick bread.

A delicious treat with hearty soups and meal in one salads. 1 slice= 90 Calories 17g Carbs. 3g Fiber 4g Protein

Low-fat pancakes from biscuit baking mix with egg white, skim milk, and fat-free spread. Quick breakfast pancakes ready in 15 minutes with no special ingredients.

Blueberry apple scones made with applesauce instead of butter and whole wheat flour for a lighter, lower-fat take on a classic. Fresh blueberries, no yolks, no cream needed.

Skinny chocolate cupcakes: deep, fudgy cocoa cupcakes made with pureed prunes instead of butter. Weight Watchers-friendly, lightning fast, and surprisingly rich. No one will guess the secret.

Fluffy light yet firm baked to a perfect soft golden crust.

Pumpkin apple waffles with pureed pumpkin, shredded apple, and warm autumn spices in a light egg-white batter. A low-fat fall breakfast crisp on the outside, tender within.

No fat banana muffins use mashed banana, egg whites, and corn syrup instead of butter or oil for tender low-fat breakfast muffins flavored with cinnamon.

This cake can be served alone or with a chocolate sauce.

Thyme and olives make this French bread full of the delicious flavor, great to serve with any kind of stew or soup!

Golden saffron buns with a soft, pillowy crumb and pearl sugar topping. A Scandinavian-style yeast bread with warm saffron color and delicate floral flavor.

Fat-free banana muffins use mashed bananas, dark corn syrup, and egg whites in place of butter or oil. A moist breakfast muffin with cinnamon and skim milk, no added fat.

An excellent way to use up my over-ripe bananas. These muffins were so moist and yummy. My grab-and-go breakfast and a nutrition-dense snack during the day. I usually make a big bunch, and freeze most of them.