6 egg whites
1/4 c. instant nonfat dry milk
2 tbsp. water
1 1/2 tsp. vegetable oil
1/4 tsp. ground turmeric

Combine all ingredients in container of electric blender. Process 30 seconds. Refrigerate up to 1 week or freeze in airtight container for up to 1 month.

Yield 3/4 cup