It’s the week we’ve all been waiting for! No fat, and more importantly, half the calories, means you can eat twice as much! Why aren’t you more excited?!?
Well, you’re not alone. No one ordered challah this week. Not a single person. [insert social commentary about the US being the fattest country here]
Here’s what I did: I used two egg whites for every full egg, and I used apple sauce in place of the oil. That’s it! All of the fat, and nearly half the calories in the entire batch are in the yolks and oil. Hard to believe.
How did it turn out? Awesome. Seriously. I know you don’t want to believe it, but if you weren’t comparing them side by side, you never would have known it was low-cal. And, honestly, it’s still better than most homemade challahs I’ve had at peoples’ homes (present company excluded ). Maybe it was a little dryer. Maybe a tiny bit less robust in challah-tasticness. But overall, it was still pretty gosh darn good challah.
I highly recommend trying it with your recipe. Also works great with cake and brownie batters.
Side note: they look exactly the same as normal challahs, so here’s a picture of my son enjoying the challahs with shabbat dinner
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