Use: Eight 4-inch tartlet pans or ten 3.5-inch tartlet pans.
WHAT YOU NEED:
For the crust:
8 tablespoons
butter, melted
3 tablespoons
sugar
3/4 teaspoon
vanilla extract
1/8 teaspoon
salt
1 cup
all purpose flour
For the filling:
6 ounces
bittersweet or semisweet chocolate, coarsely chopped (50-62%). (For 64-66%, use 5 oz)
1/3 cup
Eggology egg whites, at room temperature
1/8 teaspoon
cream of tartar
1/2 teaspoon
pure vanilla extract
1/4 cup
sugar
3/4 cup
chopped pecans or walnuts
INSTRUCTIONS
Position a rack in the lower third of the oven and preheat the oven to 350F.
To make the crust: Mix the butter, sugar, vanilla, and salt in a medium bowl. Add the flour and mix just until well blended. Don't worry if the dough seems too soft. Divide the dough into 8-10 equal pieces. Press one piece of dough very thinly and evenly across the bottom and up the sides of each tartlet pan. Place the pans on a cookie sheet. Bake for 15-20 minutes, until a deep golden brown.
While the crusts are baking, make the filling: Melt the chocolate in a medium heatproof bowl set in a wide skillet of barely simmering water, or in the microwave. Remove from the heat and stir until completely melted.
In a large bowl, beat the Eggology egg whites with the cream of tartar and vanilla until soft peaks form when you lift the beaters. Gradually add the sugar and continue to beat until the Eggology egg whites are stiff but not dry. Pour the nuts and all of the warm chocolate over the Eggology egg whites and fold with a rubber spatula until the color of the batter is uniform.
As soon as the tartlet crusts are ready, divide the filling equally among them. Make sure the batter touches the crust around all the edges. Return to the oven and bake the filling until it is dry or slightly cracked on top, about 10 minutes. Cool on a rack.
To unmold, use the point of a paring knife to loosen one edge of the crust from the pan, then tip the tarts into your hand. Serve warm or at room temperature.
Variations: Fold in 2 oz of crystallized ginger, finely chopped; 4 oz moist prunes, chopped into 1/4in pieces; 4 oz candied chestnuts, chopped. You can also substitute other nuts, like pine nuts.
Powdered sugar or unsweetened cocoa powder for dusting
Sweetened whipped cream for serving (optional)
INSTRUCTIONS
Position a rack in the lower third of the oven and preheat the oven to 350°F. Grease the sides of the springform pan and line the bottom with parchment paper.
Combine the almonds, chocolate, 1/2 cup of the sugar, and the salt in a food processor and pulse until the almonds and chocolate are very finely chopped but not completely pulverized. Set aside.
In the clean dry bowl of a stand mixer or using a hand-held mixer and a large bowl, beat the Eggology egg whites with cream of tarter until soft, moist peaks are formed when the beaters are lifted. Gradually add the remaining 1/2 cup sugar and continue to beat until the Eggology egg whites are stiff but not dry. Add one-third of the nut mixture to the egg whites and fold in with a large rubber spatula until nearly incorporated. Fold in half of the remaining nuts, then fold in the rest of the nuts.
Scrape the batter into the prepared pan and spread it evenly. Bake until the torte has risen and is golden brown on top and a toothpick inserted in the center of the cake comes out clean, or with a little melted chocolate, 25 to 30 minutes. Set the pan on a rack to cool for 10 minutes. Remove the sides of the pan and invert the cake onto the rack. Remove the bottom of the pan and then the parchment liner. Turn the cake right side up and cool completely. Cover or wrap tightly, and store for up to 3 days at room temperature.
To serve, transfer the cake to a serving plate. Dust with powdered sugar or cocoa, and serve slices with a dollop of whipped cream, if desired.
Preheat the oven to 350°. Line a muffin tin with paper liners.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed until creamy, about 30 seconds. Gradually add the granulated sugar and continue beating, occasionally scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes.
Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended. Stir in the vanilla and coconut extract. Stir in shredded coconut. Transfer batter to a large mixing bowl and set aside. Wash and thoroughly dry mixer bowl.
In the mixer bowl, beat egg whites until stiff peaks form. Using a rubber spatula, fold 1/4 cup of the Eggology egg whites into the batter until smooth. Carefully fold in the remaining Eggology egg whites until smooth and blended. Divide the batter among the prepared wells.
Bake until the cupcakes are golden and a toothpick inserted in the center comes out clean, about 15 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Remove the cupcakes from the pan and let cool on the rack to room temperature.
To make the frosting, puree the pineapple chunks in food processor or blender until smooth. In the bowl of an electric mixer, beat cream cheese and butter on high speed until light and fluffy, about 4 minutes. Mix in powdered sugar until well combined. Add pineapple puree to achieve desired pineapple flavor (approximately ½ cup). If frosting is too runny, refrigerate for 30 minutes to allow to set up a bit.
Frost cupcakes with pineapple frosting, sprinkle with shredded coconut and garnish with fresh pineapple wedges.
sugar substitute that equals to 1 cup sugar, divided
1/4 cup
lemon juice
INSTRUCTIONS
Beat whipped topping until stiff. In a separate bowl, beat ½ cup Eggology egg whites together with half of sugar substitute. In another bowl, beat ¼ cup of Eggology egg whites with other half of sugar substitute. When thick, fold in lemon juice. Fold all 3 mixtures together until well-blended. Freeze.
Pistachio Variation:
For a delectable pistachio-flavored ice cream, omit the lemon juice and add 1 teaspoon almond extract, 1/3 cup chopped pistachios, and 2-3 drops of green food coloring.
Notes: For beating eggs, you can use an electric beater or just a normal hand whisk and whisk it continuously.
Stir the mixture means just folding in or just mixing it with a spatula. Don't beat it.
WHAT YOU NEED:
4 tablespoons (1/4 cup)
unsalted butter
2 ounces
unsweetened chocolate
1 tablespoon
unsweetened cocoa powder
1/2 cup
white sugar
3/4 teaspoon
vanilla extract
pinch
of salt
1/4 cup
Eggology egg whites
3/8 cup
all-purpose flour
1/4 cup
chocolate chips
walnuts or almonds, roasted and chopped
INSTRUCTIONS
Preheat over to 400 F. Line a baking pan with foil or just coat the pan with olive oil and dust it with flour.
Melt butter and chocolate in microwave. Stir until smooth. Add cocoa powder to it and mix well. The mixture should be smooth and not lumpy.
In a separate bowl beat the Eggology egg whites until frothy. Add sugar, vanilla extract and salt. Mix well until the sugar dissolves. Overdoing it will spill the Eggology egg whites and you will have to do this step again. Add flour and stir until well combined. Add the mixture from step 1 and mix again.
Add walnuts or almonds and the chocolate chips to the above egg mixture and mix it well.
Pour the batter into the baking pan and bake for about 35 minutes.
When the brownies are done, place them in the freezer for about 10 minutes or prepare a ice bath. This is done to cool the brownies.
Allow the brownies to cool completely. Then remove them, cut and serve.
Preheat oven to 275 degrees. Line a large baking sheet with ungreased parchment paper or nonstick aluminum foil. Draw eight 3 1/2-inch circles on the paper; set aside.
In a large mixing bowl, beat Eggology egg whites on low speed until foamy. Add the cream of tartar, then the almond extract.
Continue beating until the Eggology egg whites begin to hold their shape and become opaque. Increase the speed to medium-high and gradually add the sugar in a slow stream. Beat until the Eggolgoy egg whites thicken and form stiff peaks. Do not overbeat.
Place approximately 1/3 cup of the meringue on each circle and spread with back of spoon, building up sides to form shells.
Bake for one hour.
Turn off oven and leave meringues in the oven, with door closed, for an additional 90 minutes.
Remove baking sheets to wire racks. Let meringues stand 15 minutes, then carefully loosen with a wide, flat metal spatula or a sharp knife and transfer to wire racks. Allow to cool completely.
Baked shells may be stored for months in a tightly sealed container with waxed paper between any layers, or frozen.
If they lose crispness, bake in a preheated 250-degree oven for 15-20 minutes to re-crisp.
To serve, fill with favorite berries, pudding or frozen yogurt.
Line a cookie sheet with parchment. Using a cake pan about 9 inches or so in diameter, draw the outline of the cake pan onto the parchment with a pen, pencil, or Sharpie marker. This will give you a guideline on where to mound the meringue. Flip the parchment over (so you can see the pen markings, but won't taste it!) and place the parchment on the cookie sheet. Set aside.
Hull the strawberries and cut them in half (or in quarters if they are large). Put them in a bowl with about a tablespoon or two of sugar, stir, and cover with plastic wrap. Set aside. Stir every once in a while until ready to use.
Using a metal bowl that has been cleaned and dried completely (you don’t want any residue from anything else in that bowl), beat the Eggology egg whites with a stand mixer or hand-held mixer until satiny peaks form (but not stiff peaks).
Slowly add the sugar until the meringue is stiff and shiny (stiff peaks).
Add both chocolates and the teaspoon of vinegar and, using a rubber spatula, GENTLY mix BY HAND until it is all incorporated.
Start mounding the meringue into the circle drawn on your parchment. It’s okay if you have so much of it that you have to mound outside of the circle; just ensure that your meringue disk is as round as you can possibly get it. Smooth down the sides and top with your spatula.
Place the cookie sheet in the oven and immediately turn the oven down to 300 degrees F and cook for one hour.
After an hour, the edges of the meringue should be crackly, and when you push slightly in the center of the disk, it should not be completely dried out. Turn the oven off, leave the oven door ajar, and let cool to room temperature.
Right before you’re ready to serve, remove the meringue from the oven and invert it onto a plate that’s big enough to hold it (as flat a plate as possible).
Using a stand mixer or hand-held mixer, whip the cream with the sugar and vanilla extract until it’s thick and whipped thoroughly, then mound that on top of the meringue.
Mound the macerated strawberries on top of the whipped cream, including some of their juices.
Pile the blackberries and raspberries haphazardly around. If you want, you can shave some chocolate directly on top.
Spray a pan with butter and dust with cocoa powder (do not tap out excess).
Combine melted chocolate and remaining butter.
Stir until smooth and combined.
In a large bowl combine the chocolate mixture with the almond flour, sour cream, ¼ cup Eggology egg whites, and vanilla extract.
Stir until well-blended.
With an electric mixture, beat Eggology egg whites and salt until stiff glossy peaks form.
Add one-quarter of Eggology egg whites to the chocolate mixture to lighten.
Gently fold in the remaining whites until no white streaks remain.
Pour into prepared pan and smooth the top.
Bake for 20 min or until cake has risen and is barely dry on the top.
A wooden tooth pick inserted should come out with a lots of moist crumbs.
Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically.
Loosen edges of the cake with a knife and remove the pan sides.
This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy.
Grease (or spray with non-stick cooking spray) three 8" or 8 1/2" round cake pans.
In a small, heavy saucepan over lowest heat, melt chocolate, stirring constantly until smooth; be careful not to scorch. Set aside.
Sift together flour, cocoa powder, baking powder, baking soda and salt onto a sheet of wax paper.
In a large mixer bowl, with mixer set on medium speed, beat oil, butter and sugar until very well blended and fluffy. Beat in chocolate.
One at a time, beat in Eggology egg whites, coffee and vanilla until smoothly incorporated.
Gently stir half of the dry ingredients, then yogurt into the mixture just until mixed.
Stir in remaining dry ingredients just until well blended and smooth. Divide batter among pans, spreading in edges.
Bake in the middle of the oven for 23-28 minutes, or until tops are almost firm when tapped and a toothpick inserted in the center comes out moist but clean.
Transfer pans to racks and let stand until completely cooled.
Layers may be wrapped airtight and frozen for later use. Let return to room temperature before using. Or frost cake and serve immediately, if desired.
Fluff Chocolate Frosting:
Place Eggology egg whites in a large mixer bowl. Set the bowl in a large bowl of very hot tap water and let stand for 10 minutes, stirring occasionally.
In a small heavy saucepan set over low heat, melt chocolate, stirring constantly, until smooth; be very careful not to scorch. Set aside to cool slightly.
Combine the corn syrup, 1/4 cup water and the sugar in a 2-quarter saucepan, stirring until well blended.
Bring to a simmer over medium-heat heat. Cover and boil for 2 minutes to allow steam to wash any sugar from pan sides. Uncover and continue simmering, without stirring, until mixture bubbles loudly and reaches 244-245 degrees F on a candy thermometer (about 1 1/2 minutes). (To test without a candy thermometer, drop a teaspoon of syrup into ice water; when cooked to the proper temperature the syrup will form a firm ball that holds its shape when squeezed.)
Immediately remove pan from heat and set aside.
With mixer set on medium speed, beat Eggology egg whites until very frothy and opaque. Raise speed to high and beat until whites just begin to stand in soft peaks; be careful not to overbeat.
Meanwhile, return syrup to burner and reheat just to boiling.
Beating whites on high speed, immediately begin pouring boiling syrup in a stream down the side of the bowl (avoid beaters or syrup will stick to them or be thrown onto bowl side), pouring rapidly enough that all the syrup is incorporated in about 15 seconds. Add salt and continue beating on high speed until the mixture is stiffened, glossy and cooled to barely warm. Beat in vanilla and coffee mixture until evenly incorporated.
Sift powdered sugar and cocoa onto a sheet of wax paper.
A bit at a time, whisk into egg-white mixture.
Whisk in melted chocolate just until smoothly incorporated.
Frost cake immediately, or store frosting airtight for up to 48 hours. Frosting may soften and gradually deflate upon longer standing.
Preheat oven to 400 degrees F. Lightly grease 12 regular-sized muffin cups, or coat them with nonstick spray.
In a large bowl, mix flour, sugar, baking powder, baking soda, cocoa, cinnamon, nutmeg and salt.
In another bowl, combine zucchini, buttermilk, oils, Eggology egg whites and vanilla. Stir liquid ingredients into dry ingredients just until blended, about 25 strokes.
Spoon batter into muffin cups, dividing evenly. Bake 20-25 minutes, or until muffins are lightly browned and a wooden skewer inserted in the center of a muffin comes out clean.
Cool one minute, then remove from the muffin tin and transfer to a wire rack to cool or to a basket to serve warm.
No cookie recipe collection would be complete with coconut macaroons. Light and tasty, these cookies contain no flour and are naturally gluten-free.
Makes 2 1/2 dozen macaroons
WHAT YOU NEED:
1/2 teaspoon
salt
1/2 cup
Eggology egg whites
1 1/4 cups
superfine sugar
1 1/2 teaspoons
pure vanilla extract
2 cups
sweetened shredded coconut
INSTRUCTIONS
Preheat oven to 350 degrees F and line cookie sheets with parchment paper. In a medium-sized mixing bowl, add salt to Eggology egg whites and beat with an electric mixer to form stiff peaks. Add sugar slowly and beat just until sugar is dissolved.
Stir in vanilla and coconut, gently mixing to combine. Drop by teaspoonfuls onto the parchment. Bake for 15 to 20 minutes.
Slide parchment onto the counter and let stand for 1 minute. Loosen cookies and cool on wire racks. If cookies stick to the parchment, place parchment on top of damp paper towels and let stand for 1 minute.
instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons
dark rum (optional)
INSTRUCTIONS
Melt the chocolate–either in microwave or with double boiler.
Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment.
Place the bowl of Eggology egg whites over the pan of simmering water and heat the Eggology egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak. (If this process isn’t feasible, it will still turn out great if you skip it.)
Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.
This makes A LOT of frosting, and you can chill and reuse. When it chills, it will stiffen. To reuse, just let it sit at room temperature until it regains the right texture.
Use the butter to grease 1 cup ramekins and coat the insides evenly with a little of the caster sugar, tipping out excess sugar.
Puree the blueberries in a food processor/blender (OR fruit can be rubbed through fine sieve to make a smooth puree) then pour puree into a bowl.
Place egg whites in a large bowl, use electric beater to whisk till stiff, not dry. Sprinkle remaining superfine sugar, whisking continuously and carry on whisking until the whites are stiff and shiny.
Fold Eggology egg whites into berry puree. Spoon mixture into prepared ramekins. Bake immediately for 15 minutes.
Serve immediately with blueberry coulis.
Blueberry coulis
In a saucepan, cook blueberries and sugar until juices run and berries are soft.
Blend (process) with a handheld blender and pass coulis through a sieve if desired.
Neufchatel cheese (1/3 less fat cream cheese) at room temperature
1/3 cup
fat-free plain or Greek yogurt
1/3 cup
sugar
1 teaspoon
vanilla extract
1/4 teaspoon
almond extract
1 1/4 cups
Eggology egg whites
1 - 6 ounce
ready-to-use natural graham cracker pie crust
1 tablespoon
honey
1 tablespoon
fresh lemon juice
2
fresh nectarines, pitted and diced
2 teaspoons
finely chopped fresh mint
INSTRUCTIONS
Preheat oven to 325 degrees F.
Beat cream cheese, yogurt, sugar and extracts with an electric mixer until smooth. Add Eggology egg whites, beat just until smooth.
Pour into crust and bake for 35 minutes or until center is nearly set.
Cool on rack, then refrigerate for 3 hours or until well chilled.
Whisk together honey and lemon juice in a medium bowl. Add nectarines and mint and toss gently. Just before serving, top each slice with nectarine mixture.
Nutrition facts per serving: 280 calories, 16 g total fat (8 g saturated fat, 0 g trans fat), 60 mg cholesterol, 330 mg sodium, 28 g carbohydrates, 1 g fiber, 12 g sugars and 8 g protein.
Preheat the oven to 400 degrees. In a small saucepan, cook 9 tablespoons of the butter over medium heat until nutty smelling and the milk solids turn deep golden brown, about 5 minutes. Cool to room temperature.
Combine confectioner's sugar, almond and pastry flours, baking powder and salt in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed for 30 seconds. Add the Eggology egg whites and mix until combined. Add the brown butter and mix on medium speed for 30 seconds. The batter should be thick. Refrigerate batter while preparing the pan.
Sprinkle the 2 tablespoons sugar evenly over the bottom of a 10-inch cast iron skillet and cook over medium heat until the sugar is deep golden brown, moving the skillet around the flame to evenly brown. Swirl in the remaining 1 tablespoon of butter to coat the skillet. Turn off the heat.
Put the apricots into the skillet, cut side down, fitting as many as possible side by side without overlapping. Working quickly, pour the batter over the apricots and immediately put the skillet into the oven. Reduce the oven temperature to 350 degrees and bake until the cake is golden brown and just set, 35 to 40 minutes.
Cool skillet for 10 minutes on a wire rack, and then turn cake out onto a platter. Cool for at least 15 minutes more. Serve warm or at room temperature, but not hot.
(1 1/2 sticks) unsalted butter, at room temperature
3 tablespoons
champagne
4 1/2 cups
confectioners sugar
INSTRUCTIONS
Preheat oven to 350 degrees F. Insert liners into a medium cupcake pan.
In a large bowl cream together butter and sugar until light and fluffy, about 3-5 minutes.
In a separate medium bowl sift together the flour, baking powder, and salt.
Blend the dry ingredients into the creamed mixture alternately with champagne.
In a large clean bowl, beat the Eggology egg whites on high speed until stiff peaks form. Fold one-third of the egg whites into the batter until blended, then fold in the remaining Eggology egg whites until well blended.
Fill the cupcakes liners 3/4 full. Baker for approximately 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool in pan.
Once completely cooled, brush 1 tablespoon of champagne frosting onto the tops of the cupcakes.
Champagne Frosting:
In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioners sugar and beat until smooth.
In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue
to cook using a candy thermometer to monitor the temperature.
Beat the Eggology egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.
When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in
thin streams into the Eggology egg whites, blending completely with a mixer set on low speed.
Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes.
At this point add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.
When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes.
With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.
Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork dip each bar into the chocolate to coat completely and place on wax paper.
Cool until firm at room temperature, 1 to 2 hours.
Coat a Spring form pan with butter and dust with cocoa powder. (Do not tap out excess).
Combine melted chocolate (chocolate can be melted on low microwave setting just until melted or over a double boiler) and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, and vanilla extract. Stir until well-blended.
With an electric mixture, beat Eggology egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
Pour into prepared pan and smooth the top.
Bake for 20 minutes or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
Use: Eight 4-inch tartlet pans or ten 3.5-inch tartlet pans.
WHAT YOU NEED:
For the crust:
8 tablespoons
butter, melted
3 tablespoons
sugar
3/4 teaspoon
vanilla extract
1/8 teaspoon
salt
1 cup
all purpose flour
For the filling:
6 ounces
bittersweet or semisweet chocolate, coarsely chopped (50-62%). (For 64-66%, use 5 oz)
1/3 cup
Eggology egg whites, at room temperature
1/8 teaspoon
cream of tartar
1/2 teaspoon
pure vanilla extract
1/4 cup
sugar
3/4 cup
chopped pecans or walnuts
INSTRUCTIONS
Position a rack in the lower third of the oven and preheat the oven to 350F.
To make the crust: Mix the butter, sugar, vanilla, and salt in a medium bowl. Add the flour and mix just until well blended. Don't worry if the dough seems too soft. Divide the dough into 8-10 equal pieces. Press one piece of dough very thinly and evenly across the bottom and up the sides of each tartlet pan. Place the pans on a cookie sheet. Bake for 15-20 minutes, until a deep golden brown.
While the crusts are baking, make the filling: Melt the chocolate in a medium heatproof bowl set in a wide skillet of barely simmering water, or in the microwave. Remove from the heat and stir until completely melted.
In a large bowl, beat the Eggology egg whites with the cream of tartar and vanilla until soft peaks form when you lift the beaters. Gradually add the sugar and continue to beat until the Eggology egg whites are stiff but not dry. Pour the nuts and all of the warm chocolate over the Eggology egg whites and fold with a rubber spatula until the color of the batter is uniform.
As soon as the tartlet crusts are ready, divide the filling equally among them. Make sure the batter touches the crust around all the edges. Return to the oven and bake the filling until it is dry or slightly cracked on top, about 10 minutes. Cool on a rack.
To unmold, use the point of a paring knife to loosen one edge of the crust from the pan, then tip the tarts into your hand. Serve warm or at room temperature.
Variations: Fold in 2 oz of crystallized ginger, finely chopped; 4 oz moist prunes, chopped into 1/4in pieces; 4 oz candied chestnuts, chopped. You can also substitute other nuts, like pine nuts.
Recommendations: Use the best chocolate and don't overbeat the egg whites or the cream.
WHAT YOU NEED:
6 ounces
bittersweet chocolate, finely chopped
3/4 cup (+ 3/4 cup)
heavy cream
1/2 cup
Eggology egg whites
pinch of salt
1/8 teaspoon
cream of tartar
1/4 cup
sugar
INSTRUCTIONS
Place your finely chopped chocolate in a medium-sized heatproof bowl. Bring 3/4 cup of the cream just to a boil in the microwave or in a small saucepan over medium heat. Pour over the chopped chocolate and tap the bowl once on the counter to settle the chocolate into the cream. Allow to rest for 1 minute, then using a heatproof rubber spatula, slowly stir the mixture to melt and combine, starting in the center and work your way out - keep stirring until smooth and all the chocolate has melted. Transfer to a large bowl and set aside.
In the bowl of a stand mixer with a whisk attachment (or a large mixing bowl with an electric mixer) beat the Eggology egg whites until they begin to foam. Add the salt and cream of tartar and continue beating at medium speed until they form soft, slighty drooping peaks when the beaters are lifted. Still beating, add the sugar and continue beating until the egg whites form stiff but not dry peaks.
Fold the egg white mixture into the chocolate mixture gently with a rubber spatula until fully blended.
In the same bowl in which you beat the Eggology egg whites, beat the remaining 3/4 cup of cream on medium speed until it forms soft peaks 1 to 2 minutes - do not overbeat. Gently fold this into the egg white and chocolate mixture.
Spoon the mixture into individual glasses or dishes and refrigerate until well chilled - about two hours. Serve with a bit of lightly sweetened whipped cream and decorate with chocolate shavings if you want.
Preheat the oven to 350 degrees. Line the bottom of an 8x8 cake pan (or 2.2 Qt. rectangular Pyrex pan) with parchment paper.
Whisk flour, baking soda, salt, cinnamon and nutmeg together.
In a separate bowl, manually whisk oil, egg whites, vanilla extract, agave nectar until well blended. Add pineapple and banana. Whisk until well combined.
Pour the dry ingredients over the wet ingredients and gently mix until all the flour is wet.
Pour the batter into the prepared pan and bake for 50 minutes.
Let cool in the pan. Run a knife around the pan and cut into squares.
Heat oven to 375 degrees. Line a baking sheet with parchment paper.
Mix together Eggology egg whites, cocoa, salt, and sugar on medium speed until the batter is stiff and all ingredients are well incorporated about 5-7 minutes. Stir in the walnuts or pecans by hand.
Place the batter by rounded teaspoonfuls onto the baking sheet; work in batches. Bake until the cookies are a bit shiny and slightly cracked, 10 minutes. They will look undone, but do not overbake.
Mix oats and buttermilk in a medium bowl. Let stand 10 minutes.
Add Eggology egg whites, butter and lemon peel, mixing until well blended. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and mix well.??Stir in dry mixture, just until moistened.
Gently fold in blueberries.??Fill muffin cups nearly full. Bake 20-25 minutes or until golden brown. Cool muffins in tins on a wire rack. After 5 minutes remove from pan. Serve warm.
whole wheat white flour (such as King Arthur's Whole Wheat White Flour)
2 teaspoons
baking powder
1/2 teaspoon
baking soda
1/8 teaspoon
salt
2 teaspoons
ground cinnamon
2 cups
peeled and chopped pears
2/3 cup
chopped pecans
INSTRUCTIONS
Preheat the oven to 350 degrees.
Spray two 8-by-4-inch loaf pans with the baking spray and set aside.
In a large mixing bowl, beat canola oil and yogurt with an electric mixer on medium speed; add sugar and beat well. Add Eggology egg whites and vanilla extract and beat well.
In a separate bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt and cinnamon. Stir flour mixture into sugar mixture until just moistened, being careful not to over mix. Gently fold in the pears and pecans.
Pour batter into prepared loaf pans and bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool bread in the pans on wire rack for 20 minutes. Remove bread from pans and cool completely on wire rack.
whole wheat white flour (such as King Arthur's Whole Wheat White Flour)
3/4 cup
granulated sugar
1 teaspoon
ground cinnamon
1 teaspoon
baking powder
1 teaspoon
baking soda
1/2
Eggology fresh egg whites
1/4 teaspoon
salt
1/2 cup
apple sauce
1/4 cup
skim milk
2 tablespoons
canola oil
1 tablespoon
vanilla extract
2 cups
shredded carrots
1/3 cup
dried cranberries
1/3 cup
pecans, chopped
GLAZE
1/2 cup
powdered sugar
3 tablespoons
orange juice
INSTRUCTIONS
Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick floured baking spray and set aside.
In a large bowl, combine all-purpose flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine the applesauce, milk, egg whites, canola oil and vanilla. Add applesauce mixture, carrots, cranberries and pecans to flour mixture and gently combine until just moistened, being careful not to over-mix (the batter will be thick).
Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
To prepare glaze: Combine the powdered sugar and orange juice and stir until smooth. Spread the glaze over the top of the bread while it is still warm. Allow the bread to cool in the pan on a wire rack for 20 minutes. Remove bread from pan and cool completely on wire rack.
In a medium bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate medium bowl, mix together the zucchini, Eggology egg whites, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix half the crushed walnuts (1 1/2 tbsp.) into the batter.
Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each cup with a sprinkling of the remaining 1 1/2 tbsp. crushed walnuts.
Bake in the oven for 20 - 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool and then enjoy!
Heat oven to 325 degrees. Line a prepared pie pan with crust; set aside.
Combine the sugar, Splenda and flour in a large mixing bowl and add the sweet potatoes, butter, egg whites, nutmeg, cinnamon, vanilla and salt. With electric mixer on medium speed, beat potato mixture until light and fluffy. Slowly blend in milk.
Pour mixture evenly into prepared crust. Bake for 20 minutes and increase oven temperature to 375 degrees; bake until done, about 45 minutes. Let cool before cutting.
Yields 10 servings?Calories 179, Total Fat 8g, Cholesterol 28mg, Carbohydrate 23g, Protein 4g, Sodium 230mg
For the Whole-Wheat Crust:
Combine the flour and salt in a medium bowl. Cut shortening into the flour mixture until particles are the size of small peas.
Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moist and pastry almost clears side of bowl.
Gather pastry into ball: shape into flattened round on a lightly floured surface. Roll pastry 2 inches larger than inverted pie plate with floured rolling pin. Press firmly against bottom and side. Fold and roll pastry under even with plate; flute. Fill and bake.
Place the apricots in a saucepan with 1/2 cup cold water, or enough to cover. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the apricots are soft and pulpy. Drain, if any water left, and process in a food processor to a puree.
Preheat the oven to 400 degrees F. Lightly grease a 6 cup souffle dish, using vertical strokes. and sprinkle the bottom and sides with 1 tablespoon of the sugar.
Beat the honey, lemon zest, and apricot puree until smooth.
In a clean dry bowl, beat the Eggology egg whites until soft peaks from, then beat in the remaining sugar. Fold 1 tablespoon egg whites into the apricot mixture and mix well. Lightly fold in the remaining egg white, being careful to keep the mixture light and aerated. Spoon into the souffle dish and level the surface. Run your thumb around the inside rim to create a gap between the mixture and the wall of the dish (this encourages even rising).
Bake on the upper shelf in the oven for 25-30 minutes or until risen and just set. Cover loosely with foil if the surface starts to overbrown. Remove from oven and dust with confectioners’ sugar and serve at once. Makes 4 servings.
Preheat oven to 350°. Line the bottoms of two 9-inch round cake pans with parchment paper, and grease and flour the sides.
In a medium bowl, sift together cake flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed until creamy, about 30 seconds. Gradually add the granulated sugar and continue beating, occasionally scraping down the sides of the bowl, until light and fluffy, about 4 to 5 minutes.
Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended. Stir in the vanilla and coconut extract. Transfer batter to a large mixing bowl and stir in the shredded coconut. Thoroughly clean and dry the bowl of the electric mixer.
In the mixer bowl, beat Eggology egg whites until stiff peaks form. Using a rubber spatula, fold ½ cup of the egg whites into the batter until smooth, then carefully fold in the remaining whites until smooth and blended. Divide the batter evenly between the prepared pans.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for 10 minutes. Remove the cakes from the pans and allow to cool on the rack to room temperature.
To make the frosting, puree pineapple in the food processor until smooth. In the bowl of an electric mixer, beat the cream cheese and butter on high speed until smooth and fluffy, about 4 to 5 minutes. Add powdered sugar and mix until smooth. Add pureed pineapple until frosting achieves the desired pineapple flavor (approximately ¾ cup of puree). Add yellow food coloring to achieve a brighter color, if desired. If frosting is too liquid, allow to chill in the refrigerator 30 minutes before using to set up.
To assemble the cake, place one of the cake layers on a cardboard cake circle. Top with a layer of pineapple frosting. Top with remaining cake layer. Frost sides and top of cake with remaining frosting. Garnish with shredded coconut, fresh strawberries and/or pineapple wedges, as desired.
9-inch springfoam pan or other stainless steel mold
INSTRUCTIONS
Place the 9-inch springform pan or other stainless steel mold in the freezer. Whip cream to a soft peak and refrigerate until needed.
Melt both chocolates over hot water, remove from heat and work in butter; set aside.
Combine Eggology egg whites and sugar in bowl of electric mixer; and place over pan of simmering water. Whisk gently until egg whites are hot and sugar is dissolved. Use an electric mixer to beat until cooled and increased in volume.
Quickly fold together chocolate mixture and meringue. Taste a spoonful to make sure the mixture is not any warmer than room temperature. If it is, let it cool for a few minutes before folding in the whipped cream or the cream will melt and separate.
Scrape into frozen springform pan or mold and smooth the top with an offset metal spatula. cover tightly with plastic wrap. Freeze overnight before serving.
To unmold, have a chilled platter ready. Dip a small, thin knife in hot water and run it around the inside of the pan to loosen dessert. Unbuckle side of springform and remove. Cover dessert with the chilled platter, invert, then lift off pan bottom. Dust very lightly with cocoa immediately before serving or stick chocolate shavings all over top and sides of mousse. Return to freezer until time to serve.
Serving
This is great with a rich chocolate sauce or some crushed, sweetened berries.
Eggology egg whites, lightly waffle cones, to serve
INSTRUCTIONS
Combine sugar, 2 cups warm water and lemon rind in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar is dissolved. Simmer, without stirring, for 10 minutes or until mixture thickens slightly. Remove from heat. Cool completely.
Strain sugar mixture over a bowl. Stir in lemon juice. Pour into a 3cm-deep, 20cm x 30cm (base) lamington pan. Cover and freeze for 1 to 2 hours or until almost firm.
Transfer fruit mixture to a food processor. Add Eggology egg whites. Process until smooth but not melted. Pour mixture into a 6cm-deep, 11.5cm x 21.5cm (base) loaf pan. Cover and freeze for 3 hours or until firm. Serve scoops of sorbet in waffle cones.
Servings: 12
Notes: Makes 1 dozen, Baking time 20 minutes
WHAT YOU NEED:
1 cup
apple juice
1/2 cup
finely chopped dried apricots
1 3/4 cups
all-purpose flour
1/3 cup
uncooked farina (such as Cream of Wheat)
1/3 cup
sugar
2 teaspoons
baking powder
1/4 teaspoon
salt
1/8 teaspoon
ground nutmeg
1/4 cup
stick margarine or butter, melted
1 teaspoon
vanilla extract
1 cup
Eggology fresh egg whites, lightly beaten
1 (8-ounce)
carton plain fat-free yogurt
2 tablespoons
sugar
cooking spray
INSTRUCTIONS
Preheat oven to 400º.
Combine apple juice and apricots in a microwave-safe bowl. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 3 minutes or until apricot mixture boils. Let stand, covered; cool completely. Drain apricots in a colander over a bowl, reserving apple juice.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through nutmeg) in a medium bowl, and make a well in center of mixture. Combine 3 tablespoons reserved apple juice, margarine, vanilla, egg whites, and yogurt; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in reserved apricots.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400º for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack. Dip muffin tops in remaining apple juice; sprinkle each with 1/2 teaspoon sugar.
Servings: 16
Notes: Makes 4 loaves, Baking time: 45 minutes, To make one 9-inch loaf, spoon batter into 9x5-inch loaf pan coated with cooking spray; bake at 350 degrees for 1 hour and 10 minutes.
Yield: 1 loaf, 20 servings (serving size: 1 slice)
WHAT YOU NEED:
1 cup
sugar
1/4 cup
light butter, softened
1 2/3 cups
mashed ripe banana (about 3 bananas)
1/4 cup
skim milk
1/4 cup
low-fat sour cream
2 ounces
Eggology fresh egg whites
2 cups
all-purpose flour
1 teaspoon
baking soda
1/2 teaspoon
salt
cooking spray
INSTRUCTIONS
Preheat oven to 350 degrees.
Combine sugar and butter in a bowl; beat at medium speed of mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
Spoon batter onto 4 (5x2 1/2 –inch) miniature loaf pans coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
Coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Set aside.
Cream margarine. Gradually add sugar; beat at medium speed of a mixer until well-blended. Add vanilla, egg whites; mix until blended. Combine 1 1/2 cups flour and baking powder; with mixer at low speed, add dry ingredients to creamed mixture. Reserve 1 1/2 cups of batter; pour remaining batter into a bowl. Stir cocoa into reserved batter; stir peanut butter into remaining batter. Spoon cocoa batter alternately with peanut butter batter into prepared pan. Swirl together using the tip of a knife. Bake at 350º for 30 minutes or until a wooden pick inserted in center comes out clean.
Combine the diced pineapple and sugar in a small saucepan; bring to a boil. Cook over medium heat 10 minutes or until reduced to 1 cup. Remove from heat, and stir in rum. Cool completely; set aside.
Preheat oven to 350º.
Place gingersnaps in a food processor; process until crumbly. Add margarine and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350º for 7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
Place an extra-large bowl in freezer. Remove yogurt from freezer, and let stand at room temperature while the crust is cooling.
Spoon yogurt into chilled extra-large bowl; fold in pineapple mixture. Freeze 30 minutes or just until set but not solid. Spoon yogurt mixture into prepared crust. Sprinkle mixture with almonds and coconut; freeze until set. Cover with plastic wrap, and freeze 6 hours or until firm.
Place pie in refrigerator 30 minutes before serving to soften. Garnish with pineapple chunks, if desired.
Sift together first 4 ingredients in a bowl, and set aside.
Beat egg whites, cream of tartar, warm water, vanilla extract, and salt in a large bowl at high speed of a mixer until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating mixture until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time, and fold flour mixture in gently.
Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350º for 45 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto plate.
Combine first 6 ingredients in a large bowl. Stir in apple, and make a well in center of mixture. Combine buttermilk and next 5 ingredients (buttermilk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray.
Combine 3 tablespoons sugar and 2 teaspoons cinnamon; sprinkle evenly over batter. Bake at 400º for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.
succanat, divided, plus additional for coating ramekins
3/4 cup
canned pure pumpkin (from a 15-oz can, not pie filling)
1 1/4 cup
Eggology egg whites
1/4 teaspoon
salt
INSTRUCTIONS
Whisk together half and half, cornstarch, spices, and 1 Tbsp succanat in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with succanat, knocking out excess, then put in a large shallow baking pan.
Beat Eggology egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup succanat a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among eight 6-oz ramekins, mounding it.
Bake soufflés until puffed and golden, 18 to 20 minutes. Serve immediately. Soufflés will deflate with time.
Servings: 8
Notes: Once this soufflé chills, it deflates and takes on the consistency of a mousse or a baked pudding.
WHAT YOU NEED:
2 teaspoons
cooking spray
1/2 cup
sugar
1/4 cup
all-purpose flour
3 tablespoons
unsweetened cocoa
1 cup
1% low-fat milk
1/2 cup
mashed ripe banana
1 tablespoon
margarine, melted
1 tablespoon
dark rum
1 teaspoon
vanilla extract
8 ounces
Eggology fresh egg whites
1/4 teaspoon
salt
2 tablespoons
sugar
1/2 cup
frozen reduced-calorie whipped topping, thawed
INSTRUCTIONS
Preheat oven to 400º.
Combine apple juice and apricots in a microwave-safe bowl. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 3 minutes or until apricot mixture boils. Let stand, covered; cool completely. Drain apricots in a colander over a bowl, reserving apple juice.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through nutmeg) in a medium bowl, and make a well in center of mixture. Combine 3 tablespoons reserved apple juice, margarine, vanilla, egg whites, and yogurt; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in reserved apricots.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400º for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack. Dip muffin tops in remaining apple juice; sprinkle each with 1/2 teaspoon sugar.
Combine coffee granules and hot water in a large bowl; stir well. Add sugar, butter, vanilla, and egg whites; stir with a wire whisk until well-blended.
Combine flour, cocoa, salt, and baking powder; stir well. Add flour mixture to coffee mixture, and stir until well-blended. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes; let cool in pan.
Servings: 4
Notes: Place corn on several layers of paper towels, and cover with additional paper towels. Let stand 15 minutes, gently pressing down occasionally to remove moisture. (This will keep the pudding from watering out.)
WHAT YOU NEED:
1 (10-ounce)
package frozen whole kernel corn, thawed
1 cup
1% low-fat milk, divided
2 tablespoons
all-purpose flour
2 tablespoons
maple syrup
1/4 teaspoon
salt
1/4 teaspoon
ground nutmeg
1/4 teaspoon
salt
7 ounces
Eggology fresh egg whites
3/4 cup
coarsely shredded carrot
vegetable cooking spray
INSTRUCTIONS
Place 1 cup corn, 1/2 cup milk, and flour in food processor, and process for 10 seconds.
Combine syrup and next 4 ingredients in a medium bowl; beat well with a wire whisk. Add remaining 1/2 cup milk, remaining whole kernel corn, the puréed corn mixture, and carrot, stirring with a wire whisk until blended.
Pour mixture into a 1-quart casserole coated with cooking spray. Cover; bake at 350 degrees for 15 minutes. Uncover; bake an additional 40 minutes or until set.
Servings: 9
Notes: You can substitute any flavor frozen yogurt and a complementary flavored jam. Garnish with fresh raspberries and mint leaves, if desired. Serve immediately.
WHAT YOU NEED:
1/2 cup
sifted cake flour
1/2 teaspoon
baking powder
1/8 teaspoon
salt
2
egg yolks
1/2 cup
sugar
2 tablespoons
water
1 teaspoon
vanilla extract
3 ounces
Eggology fresh egg whites, at room temperature
1/4 cup sugar
sugar
vegetable cooking spray
3 tablespoons
seedless raspberry jam
1 (1/2-gallon)
container raspberry-vanilla swirl frozen yogurt
6 ounces
Eggology fresh egg whites, at room temperature
1/2 teaspoon
cream of tartar
1/3 cup
sugar
3 tablespoons
water
raspberries (optional)
mint leaves (optional)
INSTRUCTIONS
Combine the first 3 ingredients in a bowl; stir well, and set aside. Beat 2 egg yolks in a large bowl at high speed of a mixer for 2 minutes. Gradually add 1/2 cup sugar, beating until thick and pale (about 2 minutes). Add 2 tablespoons water and vanilla, beating at low speed until blended. Add the flour mixture, and beat well.
Beat 3 egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 20 minutes or until cake springs back when touched lightly in center; let cool 5 minutes in pan on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack; let cool completely.
Place cake, bottom side up, on an ovenproof platter. Spread jam over cake. Cut container of frozen yogurt in half; reserve one half for another use. Cut remaining half of frozen yogurt into 1-inch-thick slices. Arrange frozen yogurt slices over jam; cover and freeze at least 15 minutes. (You can assemble recipe to this point one day ahead and store, covered, in the freezer.)
Beat 4 egg whites and cream of tartar at high speed of a mixer until stiff peaks form; set aside. Combine 1/3 cup sugar and 3 tablespoons water in a saucepan, and bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. Pour sugar mixture in a thin stream over egg whites, beating at high speed. Spread meringue over yogurt slices and around sides of cake (yogurt and cake should be completely covered with meringue). Bake at 500 degrees for 2 minutes.
