991 3 egg white recipes

Honey oatmeal chocolate chip cookies lightened with applesauce and egg whites instead of butter and yolks. Quick oats give hearty chew while melty chocolate chips finish every bite.

These lemon pie macarons will give you the flavor of the lemon meringue pie and texture of the macarons. Nothing can be happier than enjoying one of these sweets.

Chocolate angel food cake with cocoa folded into a cloud of whipped egg whites, baked tall and dusted with powdered sugar. The fat-free chocolate dessert with a featherlight crumb and dramatic height.

Instead of letting the Gingerbread Man run away, these scrumptious cookies will make your kids run to the kitchen!

Whole wheat banana bran muffins made with no butter or oil. Ripe bananas and low-fat yogurt keep them moist while unprocessed bran and whole wheat flour pack in the fiber. A healthy grab-and-go breakfast in 30 minutes.

Blueberry bran muffins: high-fiber, low-fat breakfast muffins made with All-Bran cereal, brown sugar, fresh or frozen blueberries, and warm cinnamon. A wholesome make-ahead breakfast staple.

A fruity bread that has a unique scrumptious taste that is perfect for breakfast.

Low-calorie banana brownies made fat-free with mashed banana, cocoa powder, egg whites, and buttermilk. A guilt-free chocolate fix that skips butter and yolks entirely.

Use this brillant way to make your tofu taste super delicious with extra crunchy and crispy coating that adds texture and flavor.

Light and as fluffy as a feather. This version is served with whipped cream and fresh berries.

Christmas Ginger Cookies with Almond Frosting recipe.

Chocolate cookies can be both tasty and healthy, these low fat and low calorie chocolate cookies will please you.

A bright, citrusy banana bread with orange juice, orange zest, wheat germ, and raisins. Made with egg whites and minimal oil for a lighter loaf. 17 reviews and a 4.5 average rating.

Grand Marnier cranberry muffins with chopped fresh cranberries, orange juice, zest, and a splash of orange liqueur. Yolk-free batter for tender, holiday-bright muffins.

Lemony cranberry cornmeal muffins balance tart fresh cranberries against bright lemon zest in a cornmeal-buttermilk batter, kept light by whipped egg whites and non-fat sour cream.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.