Safety tips for no-bake recipes
April 25, 2013

With spring well underway and the summer months approaching, many of us can hardly wait to try those easy, no-bake recipes that are floating around the food blogs and recipe websites. Many no-bake recipes call for eggs, and we are often asked if these recipes are safe.

While eggs provide a good source of protein, vitamins, and minerals, they are known carriers of the food-borne pathogen Salmonella Enteritidis (SE). The risk of getting SE from eggs is extremely low; however, there is still a risk. This is why the Food and Drug Administration (FDA) and Egg Safety Center recommend eating eggs that have been properly cooked, with both the white and yolk firm.

For recipes that call for uncooked eggs, we recommend using liquid or dried egg whites instead of raw egg. Liquid and dried egg whites go through a pasteurization process in order to kill any microorganisms that may be present.

Check out the recipe below for delicious, no-bake Strawberry Lemonade Bites that contain liquid egg whites.

No-Bake Strawberry Lemonade Bars, recipe from Iowa Girl Eats

Ingredients:

For the crust:

  • 4 graham cracker sheets (8 squares)
  • 2 Tablespoons melted butter
  • 1 Tablespoon brown sugar

For the filling:

  • 8oz-1/3 less fat cream cheese, very (very!) soft
  • 14oz can fat-free sweetened condensed milk
  • 1/4 cup liquid egg whites
  • 1 teaspoon lemon zest
  • 1/2 cup fresh lemon juice (about 4 lemons)
  • 2 teaspoons powdered gelatin
  • 3 Tablespoons boiling water
  • 12 small strawberries, sliced in half

Directions:

1. Place graham crackers into a food processor and process until very fine. Add butter and brown sugar then process to combine. Spray 2 mini muffin tins well with non-stick spray, then spoon 1 heaping teaspoon graham cracker mixture into each cup. Press down firmly with a flat-bottomed shot glass to form the crust, then place muffin tins into the fridge.

2. In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg beaters until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully combined. In a small bowl whisk together powdered gelatin and boiling water until dissolved. Let cool for 2 minutes, then beat into the cream cheese mixture.

3. Fill each mini muffin tin cup to the top with the filling, then place in the refrigerator to firm up for at least 8 hours, or overnight. Run a small knife around the outside of each cup to pop it out of the mini muffin tin then top with half a strawberry. Store in the refrigerator.