Friday, May 23, 2008

Egg White Recipe of the Day

This weekend is a long weekend for most. Monday is the day Memorial Day is observed and many of us are gearing up for barbecues with family and friends. Planning the menu is easy, it's the dessert part that's hard. With so many options out there, I ask myself what is unique and a bit lower in fat than the traditional ice cream and pie? How does a peanut butter swirl cake sound? Rich? Well, this recipe provides a new 'swirl' on an old recipe - using lower fat ingredients, but still rising up to the the occasion of a 'rich' cake. Enjoy!

Rich Peanut Butter Swirl Cake
Servings: 16
Notes: 30 minutes

cooking spray
1 tablespoon all-purpose flour
1/2 cup reduced-calorie stick margarine, softened
1 1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
5 oz Eggology fresh egg whites
1 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup unsweetened cocoa
1/4 cup reduced-fat creamy peanut butter

Preheat oven to 350 degrees.

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 350ยบ for 30 minutes or until a wooden pick inserted in center comes out clean.
Find more dessert recipes made with egg whites at Eggology's website.

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