Recipe - Low Cholesterol Eggs

8 Whole Egg Whites
One fourth cup Nonfat Dry Milk
1 tablespoon Polyunsaturated Vegetable
Oil
7 dr Yellow Food Coloring

1. Put egg whites, dry milk, oil and food coloring into a blender jar.

2. Blend until smooth.

3. Store in a tightly covered jar in refrigerator for no more than 1 week,
but it may also be frozen.

4. To use, substitute One fourth cup for each egg called for.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 196 by "Diane Geary"
diane@keyway.net on Nov 4, 1997