Saturday, January 21, 2012

When preparing lower-fat stuffed shells, what can be used to bind the ingredients so the cheeses do not run?

Egg whites. They work for me.

When preparing lower-fat stuffed shells, what can be used to bind the ingredients so the cheeses do not run?
You use egg in regular so use just the egg whites, that's what binds it anyway, the whites. (After they come out of the oven, let them sit at least 15 minutes to let the cheeses settle before serving. My recipe says 15-30 minutes.)
Reply:I'd say egg whites too.
Reply:i use one whole egg, the protein is good and it does the trick.


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