Homemade Egg Substitute
Source of Recipe
Light and Tasty June/July 2001
Yield: 1/4 cup egg substitute equivalent to 1 large egg.
2 large egg whites, lightly beaten
1 tablespoon nonfat dry milk powder
1 teaspoon canola oil
4 drops yellow food coloring{optional}
In a bowl, whisk the egg whites, milk powder and oil until well blended. Add food coloring if desired.
Editor's note: 1 large egg has 213 mg. cholesterol.
1/4-cup equals: 100 calories, 5 gr. fat{trace saturated},1mg cholesterol, 150 mg. sodium,6 gr. carbohydrate, 0 gr. fiber, 10gr. protein. ++++ Diabetic Exchanges: 1 lean meat, 1 fat
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