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Often found in Asian cuisine, tofu is an excellent source of protein and calcium. It can absorb flavors from marinades and spices plus it adds an interesting texture to many dishes. Here’s a delicious recipe that takes less than 30 minutes to prepare.

Ingredients
4 tablespoons peanut oil
2 scallions, chopped
4 slices ginger, chopped
1 lb large shrimp
1 egg white
1 teaspoon salt (optional)
3 teaspoons cornstarch
1 package of tofu
1/2 cup frozen peas, defrosted
1 tablespoon sherry
1 tablespoon light soy sauce

Preparation
Shell, devein and wash shrimp. Split each into 2 pieces. Dry with paper towels. Mix shrimp with egg white, salt, and 1 teaspoon of cornstarch.
Cut tofu cake into bite-size pieces.
Mix sherry, soy sauce, and 2 teaspoons of cornstarch with 1/2 cup broth or water

Cooking
Heat oil in wok or large skillet. Add scallions, ginger, and stir a few times. Add shrimp mixture and saute over high heat 2 minutes. Add tofu pieces and peas. Mix well, keep stirring a minute or so. Add sherry/soy sauce mixture and stir until sauce is thickened. Serve hot with rice.
Recipe from An Encyclopedia of Chinese Food and Cooking: 1000 Recipes Adapted to the American Kitchen

Nonfat and just two grams of sugar, these refreshing and lightly sweet meringues are the perfect holiday cookie!

Ingredients
2 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
1/2 cup sugar
1/4 tsp mint extract
3 to 5 drops food color
multicolored candy sprinkles, if desired

Directions
Heat oven to 200 degrees. Grease 2 large cookie sheets. In a small bowl, combine egg whites, cream of tartar and salt; beat at medium speed until foamy. Increase speed to high; add sugar 1 tablespoon at a time, beating until meringue is very stiff and glossy, and sugar is dissolved. Beat in mint extract. Fold in food color 1 drop at a time until desired color.

Use decorating bag or food storage bag with 1/2-inch hole cut in bottom corner of bag. Spoon meringue into bag; twist top of bag to seal. Squeeze bag to pipe meringue into 1-inch puffs onto greased cookie sheets. Sprinkle each with candy sprinkles. Place cookie sheets on center rack in oven.

Bake for 2 hours. Immediately remove cookies from cookie sheets; place on wire racks. Cool 5 minutes or until completely cooled. Makes 4 dozen cookies

Recipe from Pilsbury Holiday Cookies & Candies