282 high white Recipes

whole wheat flour, unprocessed millers natural bran, baking soda, cinnamon, nutmeg, golden raisin, egg whites, buttermilk, water, ripe banana, mashed (1/2 cup), vanilla extract, banana extract

egg whites, fat free cream cheese, scoops vanilla whey protein powder, fat-free cottage cheese, pumpkin puree, vanilla extract

all-purpose flour, baking powder, baking soda, salt, butter, softened, white sugar, brown sugar, eggs, vanilla extract, mashed banana, semisweet chocolate chips

all purpose flour, baking powder, salt, sugar, eggs, canola oil, almond extract, shelled raw unsalted natural pistachios, dried raspberries or chopped dried strawberries (about 5 oz), chopped high-quality white chocolate (such as lindt or perugina), high-quality white chocolate (such as lindt or perugina) and/or 8 oz bittersweet or semisweet chocolate, chopped

skim milk, skim milk powder, egg whites, banana, chopped (i always throw in a whole 1), low-fat plain yogurt, honey

by 18-inch) sheet puff pastry, egg, lightly beaten, black sesame seeds, oyster mushrooms, quartered, shiitake mushrooms, quartered, portobello mushrooms, cut into 8 pieces, cooking oil, garlic, chopped, shallots, minced, salt, black pepper, white wine, cream

flour , whole grain, oat bran, raw, sugar (option: vanilla ), baking soda, baking powder, milk, lowfat , fluid, 1, egg white, olive oil, water , aprox

protein powder, whole wheat flour, poppy seed, lemon zest, plain fat-free yogurt (lemon merengue parfait by yoplaid source), baking powder, baking soda, pasteurized liquid egg-whites, drop lemon oil

bean flour or 1 1/4 cups chickpea flour or 1 1/4 cups soy flour, arrowroot or 1 cup cornstarch or 1 cup potato starch, tapioca starch or 1 cup flour, rice flour (white or brown )

mashed banana, peanut butter, splenda sugar blend, splenda brown sugar blend, whole egg, egg whites, vanilla extract, unbleached flour, whole wheat flour, baking soda, salt, oatmeal, uncooked

cake flour (all-purpose flour will not yield as fine or light a product), sugar, baking powder, salt, cooking oil (room temperature ), egg yolks , unbeaten (refrigerator temperature), cold water, vanilla extract, egg white (6-7 extra large), cream of tartar

bananas (mashed ), oats (coarsely ground ), lsa, egg white, low-fat ricotta cheese or 1 cup cottage cheese, coconut oil, stevia, baking powder

dry quinoa , rinsed well, water, seitan, garlic, head onion, head brocolli, canonla, cornstarch, agave, crushed red pepper, ginger fresh, black bean paste, white wine, vegetable broth or 1/2 tblsp veggie concentrate, orange juice

oat flour, vanilla whey protein (about 1 cup), baking powder, apple pie spice, grated orange rind, eggs or 8 egg whites, unsweetened applesauce, canola oil, agave nectar, vanilla

oats, liquid egg whites, scoop pro performance 100% whey protein vanilla, splenda brown sugar, ground flax seeds, wheat bran, semi sweet chocolate chips, chopped walnuts (or seeds), chopped dried apricots, craisins, baking powder, salt

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

flax seed meal, wheat bran, cream of tartar, baking soda, salt, cinnamon, egg whites, plain low-fat yogurt (use vanilla yogurt for more sweetness and flavour if you like), low-fat milk

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.