Author: chefalice

This lemon frosting pairs perfectly with Lemon Cupcakes, but feel free to spread it on a full-size cake as well—specifically the Birthday Cake, the Strawberry Cake), or, for a unique twist, the rich Chocolate Cake.

These delicious whips use low-calorie, low-fat egg whites to add bulk while lemon gives the flavour and freshness we all love.

If you have leftovers, this chicken tastes great over a salad with Simple Taco Salad Dressing for an easy keto lunch.

This recipe produces a light, fluffy bread with a texture that’s often compared to that of Wonder Bread. If you whip the whites until very stiff, you won’t end up something that’s more like an eggy soufflé than bread—it will be light and airy. However, meringues and humidity do not mix. If your kitchen is very humid, you will not end up with airy bread. Please do not use egg whites in a carton, either; if you do, you won’t end up with airy bread. It’s best to use real eggs and separate the yolks from the whites.

This salad is fast becoming a modern classic. The sweetness of the ripe melon contrasts wonderfully with the salty feta and the nuttiness of the pumpkin seeds.