3 eggs, separated
⅛ teaspoon cream of tartar
3 tablespoons softened cream cheese or Greek yogurt
Preheat oven to 300°F/150°C.
Separate the eggs into two bowls.
Add the cream of tartar to the egg whites and whip into stiff peaks.
Add the cream cheese or yogurt into the yolks and mix until combined.
Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.
Line a baking sheet with parchment paper and place six dollops of the mixture on the tray (about ½ cup each).
Spread out the circles with a spatula to about ½ inch thick.
Bake for 30 minutes or until golden.
Allow to cool for at least 1 hour.
Enjoy with your favorite toppings!
I’m wonder who is using The Skimm?
I have been using if for two years and it is a nice way to stay informed. I have notice I’m just as informed as someone who is checking the news 24X7 mainly because The Skimm to does a great way in summarizing the news.
Does every feel that way?
Ganz fix zubereitet und äußerst herzerwärmend Man nehme: 200g Asiatische Bandnudeln ohne Ei 300ml Brühe 100ml Kokosnussmilch 1/2 Tl Ingwerpulver Etwas Chili 2 handvoll TK-Champignons 1 El Hoisin Sauce 1 Tl Sojasauce 1/2 – 1 El Zitronensaft 2-3 handvoll TK-Erbsen Alles zusammen, außer den Erbsen, in einen Topf geben und so lange kochen lassen, bis […]
via Asiatisches Fast-Food-Abendessen ~ Asian fast food for supper — Davina’s Soulfood
Ricetta in Italiano Nella pentola | Zuppa piccantina con crauti e fagioli, deliziosa idea per una cena calda Rezept in Deutsch Aus dem Topf | Feuriger Sauerkraut-Topf, ein einfaches wärmendes Abendessen Oh my goodness! It seems the winter is almost here! Everywhere snow and cold temperatures! So perfect for a hearty warming […]
via Sauerkraut hot one-pot, a delicious warming dinner — EMMI’S COOKIN’ SIDE
Terry’s Chocolate Orange Mousse 3 Ingredient Mousse that makes a Heavenly, show stopping Dessert – Chocolate Orange Mousse is my new favorite treat!
Check out Jane’s website for more savory foods
1/2 cup water
1 envelope unflavored gelatin (I usually use Knorr)
1 dragon fruit
5 rambutans, peeled, seed removed, and finely diced
2 tablespoons brown sugar
1 can lite coconut milk
Add the water to a small bowl and sprinkle the gelatin on top. Leave aside to allow the gelatin to bloom for at least 5 minutes. The gelatin will absorb the liquid and look like swollen translucent granules.
Add the sugar and coconut milk to a saucepan and bring it to a gentle simmer on a medium-low flame.
Scoop the dragon fruit pulp into a bowl. Smash the pulp with the prongs of a fork.
Add the dragon fruit and rambutan fruit pulps to the coconut milk in the saucepan.
Stir in the gelatin and mix for about 1 minute. Pour and evenly divide the liquid into serving bowls or molds and refrigerate until the pudding is soft but firm to touch. This will take at least 4 hours. Serve chilled directly in serving bowls. If using molds, then place the outer surface of the mold in warm water for a few seconds to loosen, flip onto a clean plate, tap gently and remove mold.
Dear Foodies, Arbi is a root vegetable also known as colocasia aka patarveliya or patra, taro or kesuve. Leaves of arbi are used in cooking. Roots are also used in making many dishes from cutlet to pakoda to sabji and many more. I had never cooked anything using arbi but I ate it at my […]
via Arbi Masaledar — Bhavna’s Food Journey
The Ordinary Mystic is a blog by author Mollie Player, who writes about how being spiritual makes her otherwise ordinary life suddenly–well, mystical. Discover the best books on meditation and mysticism, the best spiritual memoirs, the best nonfiction books and more at the best spirituality book blog on the Internet.
via Best Reincarnation Books — Mollie Player
Tomorrow is Father’s Day and today I made a simple, but very delicious chocolate cake with brigadeiro for my husband. Brigadeiro is a super famous Brazilian candy. In Brazil most of the celebrations have brigadeiro or brigadeiro cake. My husband is American and he loves chocolate. So when I (A Brazilian girl) introduced brigadeiro to […]
via Brigadeiro Cake — Fabi’s Recipes- Receitas da Fabi