Ingredient: Egg White

Sweet Potato Souflee

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 Sweet Potato Souflee
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Instructions
  1. Preheat oven to 400
  2. Prick and bake potatoes until soft, about 45-60 minutes.
  3. Remove potatoes, slice in half and scoop flesh until bowl
  4. Using wire wish, whip potatoes until smooth. Measure 2 cups and reserve
  5. Lower oven to 350
  6. Blend the 2 cups potato with cream
  7. Add yolks, nutmeg and sugar. Mix well.
  8. Fold in egg whites
  9. Place in buttered 1 quart souffle and place in preheated oven
  10. Bake for 35-40 minutes

Pecans: Hot, Sweet and Spicy

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 Pecans: Hot, Sweet and Spicy
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Instructions
  1. Preheat oven to 275
  2. Lightly butter a jelly roll pan
  3. In small bowl, combine spices and sugar
  4. Beat egg white until light and frothy, add pecans and stir until covered.
  5. Stir in spices, coating nuts evenly
  6. Spread pecans on the pan in a single layer and bake 15-20 minutes
  7. Turn and separate them
  8. Return to over and roast about 20 minutes or until golden in side
  9. Cool and store in airtight jar or freezer
Recipe Notes

Can sub ground pasilla chili with 3/4 tsp of paprika and 3/4 tsp cayenne. Then omit cayenne from recipe if using this mixture.

Chocolate Pumpkin Brownies – Low Fat

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 Chocolate Pumpkin Brownies - Low Fat
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