Low-Fat Corn Dogs
Adapted from
International Family Entertainment, Inc.
8 servings
| 1 1/2 c unbleached flour | 3 tbsps light margarine, softened | ||
| 1 c cornmeal | 1/4 c fat-free milk | ||
| 3 tbsps granulated sugar | 2 tbsps fat-free milk | ||
| 1 tbsp baking powder | 2 whole egg whites, slightly beaten | ||
| 1/4 tsp salt | 8 pcs fat-free hot dogs |
Preheat oven to 375. Prepare a baking sheet with cooking spray; set aside. In a food processor, combine flour, cornmeal, sugar, baking powder and salt. Pulse three times to combine. Add the margarine and pulse six times until mixture is crumbly. Add milk and egg whites. Pulse just until the dough holds together. Remove dough and place it on a cutting board. Knead about six times then divide the dough into eight equal pieces. Roll each piece into a thin, flat rectangle. Insert a popsicle stick mid-point into each hot dog. Place the hot dog lengthwise down one side of a piece of dough and roll up. Smooth the edges with a little water. Repeat with remaining hot dogs. Refrigerate for 20 minutes. Place corn dogs onto the prepared sheet. Bake 12 minutes, turning often to promote even browning.
| Calories | 231 | %CFF | 11 % | |
| Total Fat | 3 g | Saturated Fat | 0.3 mg | |
| Protein | 11 g | Cholesterol | 15 g | |
| Carbohydrates | 36 g | Sodium | 799 mg | |
| Sugars | 6 g | Fiber | 2 g | |
|
4.5 WW Points | ||||
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Rated by 2 users (4.5)
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