Recipes with egg whites

Fat-free oatmeal raisin cookies sweetened with corn syrup and bound with egg whites. A guilt-free chewy cookie with no butter or oil at all, ready in 30 minutes for healthier sweet snacking.

Have these delicious and nutritious muffins for breakfast, they not only taste good, but good for you!

Cheesy, oozy and juicy casserole. A delicious way to use up the eggplant without putting too many calories on you.

Non-fat blueberry muffins made with egg whites, skim milk, and zero added oil or butter. Tender low-calorie breakfast muffins that don't taste like deprivation.

Cranberry chocolate oatmeal cookies loaded with rolled oats, dried cranberries, and semi-sweet chocolate chips. Egg whites only (no yolks) for a lighter, chewier crumb.

You can bake these small casseroles in individual baking dishes or even a muffin pan, or you can use regular casserole and extend the cooking time. A great breakfast.

This cheesecake is amazingly chocolatey and delicious. It screams out the cherry flavour. Definitely worth the effort.

These vanilla custard macarons are loaded with vanilla flavor, the custard filling is made with milk, egg yolk and vanilla beans. If you love vanilla, you will for sure love these vanilla custard macarons.

White-chocolate snowflakes balance gracefully on a delicate, lemony three-layer white cake filled with zesty lemon custard and covered with a white-chocolate frosting.

Fiber-packed bran muffins loaded with frozen blueberries and made light with buttermilk and applesauce. Hearty breakfast muffins under 120 calories each.

This classic favorite is perfect with a cup of tea or coffee. No need to spend $3 for a slice at Starbucks, it's much better to make it yourself.

A fruity bread that has a unique scrumptious taste that is perfect for breakfast.

Homemade lady fingers piped from a light egg white and cake flour batter with vanilla and orange flavoring. Delicate sponge cookies for tiramisu, trifle, or eating on their own.

Coconut macaroons fit for the President of the United States.

This recipe is easy, cheap, nutritious, and my four kids (age 1,2,4, and 5) all eat 2 or 3 of them each time I make it. The first time I made it, I had to double the recipe in a hurry because everyone ate so much. It's even good without sauce.

A decadently delicious coconut cream pie highlights the coconut. The custard filling is made with half and half, and egg yolks. It's creamy and rich, which goes deliciously well with the coconut. Meringue topping adds another layer of creaminess without adding any more fat. Nobody can resist it!