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Make the most of eggs even if you are trying to cut down on fat. The whites are very versatile - they are low in fat and can be used to make desserts such as this meringue.
The spare yolks can be frozen in an air-tight container and kept for a month. Defrost in the fridge for at least 2 hours before use. Use them to make fresh custard or crème brûlée.
Typical values per serving:
2.9% fat per serving
This recipe was first published in January 2002.