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Article: LIGHT WHIPPED TOPPING CUTS FEAR OF USING RAW EGG WHITES IN TASTY TORTE.(Lifestyle)(Recipe)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- September 10, 1997
CopyrightCOPYRIGHT 1997 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Dear Jeanne: This is such a delicious torte and it is so easy for a make-ahead dessert. I hope you can lower the fat content. I also worry about salmonella from the raw egg whites. - Kathleen Gasper, West Allis, Wis.
Dear Kathleen: I reduced the amount of added fat in the crust, toasted the walnuts for extra flavor so I could use less of them, and substituted a light whipped topping for the egg whites and whipped topping in the filling. I found I could reduce the sugar in the filling by adding some of the juice drained from the strawberries back into the mixture. The result is still easy, has much less fat and fewer calories without any raw egg whites to worry ...