Dough Safe to Eat Raw

Okay, dough-eaters - you know who you are.  We love licking the beaters and eating fingerfuls of the dough, but we know that the raw egg gives the dough an element of risk.

Here's what to do.  If you buy a mix - brownie, cookie, or cake - mix it according to the directions except don't put in the egg.  Instead, for each egg required exchange it for 1/4 cup of plain yogurt.  (I throw in an egg-sized scoop of yogurt.  Stir it up and if the mixture is a bit dry, add just a few drops of water.

You now have dough safe to nibble on.

If you are making your recipe from scratch, leave out the baking soda and add the yogurt as suggested above.  You aren't going to need the baking soda since you aren't going to bake the dough. 

I have been known to make a good sized batch of cookie dough and roll up cylinders of it wrapped in waxed paper and aluminum foil and freeze it.  For us dough-eaters, there isn't much better for dessert.

I've discovered that in a recipe that needs several eggs like pumpkin pie, you can exchange half of the eggs for yogurt and bake it.  The flavor changes somewhat, but is still tasty.  The calorie and cholesterol count go down too.  Try it and see what you think.

Thanks for visiting with me,

Kathi