food
1.) I have made meringue cookies with egg whites, cream of tarter, and splenda using an electric mixer, and if i remember correctly, I can do it without the cream of tarter if necessary. What I'm wondering right now is if I can do it in a blender, as I don't have a hand mixer and mixers cost about $30 here. Thoughts? I may just try it to see, but if anyone can give me a head's up as to why this might not be the greatest idea, I'd appreciate it.
2.) this PDF from Precision Nutrition looks interesting. I'm wondering what would happen if I replaced the cottage cheese/ricotta cheese in some of the recipes with the really, really soft tofu in a tube. Again with the reasons this may not be the greatest idea would be helpful.
3.) How I lived before discovering the joy of baked tofu, I'll never know. It may be one of my favorite things right now.
2.) this PDF from Precision Nutrition looks interesting. I'm wondering what would happen if I replaced the cottage cheese/ricotta cheese in some of the recipes with the really, really soft tofu in a tube. Again with the reasons this may not be the greatest idea would be helpful.
3.) How I lived before discovering the joy of baked tofu, I'll never know. It may be one of my favorite things right now.
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