991 3 egg white recipes

Grilled Eggplant, Tomato, Zucchini & Squash Sandwich recipe

Spiced bran muffins with molasses, ginger, cloves, walnuts, and golden raisins. Made with whole wheat flour, egg whites, and yogurt for a lighter, healthier take.

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

Mocha fudge pie with a brownie mix crust, Kahlua-spiked chocolate pudding filling, and a coffee whipped topping layer. Three layers of chocolate-coffee flavor on a fudgy base.

Lighter cocoa oatmeal cookies made with egg whites and nonfat yogurt instead of whole eggs and butter. Studded with mini chocolate chips and chewy with 3 cups of quick oats. Makes a whopping 66 cookies.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

Bourbon banana chiffon cake with mashed banana folded into a fluffy egg-white batter and finished with a bourbon-milk glaze. Garnished with fresh strawberries and banana for a Southern dessert showpiece.

These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache.

An easy recipe that creates scrumptious cookies just in time for Christmas.

Spiced black beans, corn, and salsa baked under a golden cornmeal crust. This lightened-up Southwestern bean pie is hearty, oil-free, and full of smoky cumin flavor.

Duck magret strips coated in egg white and cornstarch, then wok-seared with pencil asparagus, bean sprouts, ginger, and garlic. Rich, earthy, and on the table in 30 minutes flat.

California fruit bread made with whole wheat flour, bananas, pineapple, apricots, and golden raisins. No added sugar or butter in this naturally sweet, freezer-friendly loaf.

Light apple cake made with whole wheat flour, apple juice concentrate, egg whites, and cinnamon-coated apple layers. Low-fat and naturally sweetened in a ring mold.

Oxtail consomme is a crystal-clear fine-dining broth made from slow-simmered oxtails, aromatics, and an egg-white raft clarification. The classic French technique gives a rich beef flavor in a see-through bowl.

Blueberry cookies with fresh blueberries, brown sugar, cinnamon, and lemon zest, topped with a citrus powdered sugar frosting. Soft, cakey drop cookies.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!