Wednesday, August 21, 2013

Egggggscellent...Healthy Peanut Butter Eggwhite Fluff

For all those egg-haters who want or need to incorporate eggs into their diet, there is hope!

A while back, my doctor instructed me to add eggs into my diet for their healthy fat.  Note: Eggs, the whole yokey egg, is HEALTHY.  I now enjoy my eggs scrambled or as omelettes filled with vegetables (I still can't touch them runny or gooey), but at the time of my instruction, I immediately cringed at the thought.  I had not touched plain eggs (besides those baked in cookies, cakes, brownies, all the good stuff...) since I was around 10.  The taste, smell, texture...they all made me cringe, so I desperately needed to find a creative way to incorporate those lovely little breakfast ovals of protein.  

Peanut butter has such a strong, distinct flavor, so I figured it would act as a good mask to prevent that "eggy" taste.  I combined the peanut butter with egg whites, almond milk, cinnamon, vanilla extract, and water to create this light, fluffy spread.

I then made a "jam" by smashing some blueberries and blackberries in a tiny glass and heated the mixture in the microwave for about 30-45 seconds until it bubbled.  I spread the jam on a Thomas'® Cinnamon Raisin Bagel Thin (only 110 calories!), spread and patted on the fluff, and paired the bagel sandwich with about half a cup of fresh blueberries for this delicious low-calorie, high protein breakfast!  This filling breakfast only comes out to around 250-260 calories, depending on how many berries you use!


Ingredients:
  • 2 tsp. peanut butter - I used Smucker's Natural Creamy Peanut Butter
  • 3 tbsp. liquid egg whites, or the egg white from one egg
  • About 1/8 cup of unsweetened almond milk - you can always add in more to increase creaminess
  • Cinnamon to taste...I like cinnamon so I wasn't stingy!
  • 1/4 tsp. vanilla extract
  • Dash of water - about 1 tbsp.
Recipe:

Pour the liquid egg whites into a bowl and whisk until they become frothy on top.  Plop the peanut butter into a pot along with the almond milk.  Heat the mixture on low heat for about a minute, stirring the entire time until the peanut butter becomes creamy.  Add the egg whites and a dash of water into the peanut butter mixture, and continue whisking the mixture until it becomes a very fluffy spread.  If needed, you can add in more milk or water a little at a time to get the mixture a little creamier.  Whisk in cinnamon and vanilla for one minute until all the ingredients are combined and fluffy.

Note:  I realized that spreading anything onto jam is not a good idea, as it doesn't spread...DUH.  The peanut butter fluff should have been spread first, but I wound up just patting on chunks of it and it turned out rather well since it maintained its fluffiness!

This creation has actually helped to segue me into an eggy diet, so maybe it will help segue yours!


No comments:

Post a Comment