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Low-Fat Corn Dogs
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1 1/2=A0c=A0unbleached flour=A0
3=A0tbsps=A0light margarine, softened=A0
1=A0c=A0cornmeal=A0
1/4=A0c=A0fat-free milk=A0
3=A0tbsps=A0granulated sugar=A0
2=A0tbsps=A0fat-free milk=A0
1=A0tbsp=A0baking powder=A0
2=A0whole=A0egg whites, slightly beaten=A0
1/4=A0tsp=A0salt=A0
8=A0pcs=A0fat-free hot dogs=A0
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.
