But this photo should pique (peak?) your curiosity, whet your appetite for dessert and tempt you to come back later for the recipe...
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| This is what happens when you are impatient and try to move delicate baked items before letting them cool fully. |
This morning's breakfast was a bit of an experiment. I added egg whites to steel cut oatmeal (I had made a batch over the weekend and had leftovers), re-heated it and didn't end up with weird clumps of egg whites floating in my oatmeal! SUCCESS!
It's just a serving of cooked steel cut oatmeal in a bowl, with 1 egg white stirred in (I used about 3 tablespoons of All Whites 100% liquid egg whites which equals 1 large egg white). Dolloped some PB and sprinkled some sliced strawberries and shredded wheat on top. Couldn't taste the egg white but that was 5 extra grams of protein!
Any guesses what I made for Valentine's Day dessert last night? (Hint: the egg whites were used in that recipe too)
hmm, i'm thinking some type of meringue? i'll definitely be back for the recipe, as meringues (or anything baked with egg whites, really) are one of my favorite sweets!
ReplyDeleteNice guess! Trust me, the recipe is worth coming back for!
DeleteLooks like meringues...perhaps an Eton Mess?????? Could it beee?
ReplyDeletePerhaps....guess you'll just have to check back and find out ;-)
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