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RACHELMARLENA's Photo RACHELMARLENA SparkPoints: (0)
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6/21/09 4:31 P

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If you use silken tofu it will add protein without changing the texture. Tofu has no taste, but adapts to what you add to it. I used to add it to smoothies all the time, and I made a cheesecake with it once. I am pretty sure you can add it to baked goods as well, though you will have to go online to see ratios, etc.

"That's okay! All stories, even the ones we love, must eventually come to an end. And when they do it is only an opportunity for another story to begin."

-- Mr. Magorium's Wonder Emporium :)


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HUMANBEES Posts: 28
6/21/09 3:09 P

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adding wheat germ to recipes adds some protein, but changes the texture of the bread/cookies/muffins/other delicious baked item. does anyone know how to keep things light and fluffy when adding wheat germ, or another way to add a little protein without sacrificing texture?

thanks!

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