NUTRITION

SERVINGS

INGREDIENTS

0.63 cup Liquid Egg Whites

0.6 cup Non-fat Plain Greek Yogurt

0.65 cup Fresh Watermelon

0.5 medium Fresh Tangelo

0.25 cup Fresh Red Ruby Grapefruit

1 teaspoon Honey

1 tablespoon Slivered Almonds

0.5 teaspoon Ground Cinnamon

0.5 teaspoon Vanilla Extract

PREPARATION

• 1

  Whisk the liquid egg whites with ground cinnamon and vanilla extract until frothy.

• 2

  Pour the mixture into a large non-stick skillet over medium heat, spreading it thinly like a crepe.

• 3

  Cook until the edges lift easily, then flip and cook for another minute until the sheet is fully set.

• 4

  Remove the egg white sheet from the pan and slice it into small nacho-style triangles.

• 5

  Place the triangles on a baking sheet and toast at 350°F for about five minutes until they are slightly crisp.

• 6

  In a small bowl, whisk together the non-fat Greek yogurt and honey until creamy.

• 7

  Finely dice the fresh watermelon, tangelo, and red ruby grapefruit, tossing them together in a bowl to create a bright fruit salsa.

• 8

  Arrange the toasted egg white chips on a plate, drizzle with the yogurt mixture, and top with the fruit salsa and toasted almond slivers.