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Beat for 1 minute or until very smooth. Wash beaters. In large bowl, and with clean beaters, beat egg whites and cream of tartar until soft peaks form. Add remaining sugar and beat until stiff peaks form. Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended and evenly colored. Pour into prepared pan. With knife, cut through batter to remove air bubbles. Smooth top. Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean. Cool on wire rack.
Serve as open-faced sandwiches. If desired, garnish with a light sprinkling of paprika. 0g protein. Recipe Source Source: American Diabetes Association 47 French Dip Sandwich 5 lb boneless rump roast 1 Tbs garlic powder 1/2 tsp seasoned salt 1/4 tsp cayenne 1/2 tsp oregano 1/2 tsp rosemary 2 beef bouillon cubes 1 onion; chop fine 1 to 2 cans onion soup or beef broth Put all in slow cooker. Cook SLOW 8 to 10 hours or HIGH 4 to 6 hours. If gravy is too thin mix cornstarch with some of gravy. Heat until thickened.
Recipe Source Source: Nestlé 49 Fruity Mousse 1 package Philadelphia Brand Free fat-free cream cheese - (8 oz), softened 1 container Crystal Light pink lemonade flavor low-calorie soft drink mix, divided 1 cup skim milk 1 container Cool Whip Lite whipped topping - (8 oz), thawed Beat cream cheese and 1 1/2 teaspoons of the drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping until well blended.