Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: separate the eggs. beat the egg whites until frothy. add 1 tbsp of sugar and beat until peaks starts forming. set aside. spray pam on waffle iron. preheat waffle iron. sift the dry ingredients into a medium sized bowl. add the egg yolks and the rest of the ingredients to the bowl. beat until no lumps. fold the stiff egg whites into the batter using a spatula. when the waffle iron is hot, add ½ cup (about 2 soup laddles) of batter to the center of the waffle iron, quickly spread batter horizontally. close the top and cook for 2-2'15 minutes. leftover waffles can be frozen. when you want to eat them later on, just pop them quickly into the toaster oven for a few minutes and they'll taste just like fresh waffles!

Target recipe: heat oven to 325 degrees. prepare pastry. in small sauce pan, combine cranberry sauce, cornstarch, and sugar over medium heat until thickened and bubbly. spoon into pastry shell. in small mixing bowl, beat the condensed milk, lemon, and egg yolk until well-blended. spoon evenly over cranberry mixture. bake 30 minutes, cool, then chill thoroughly before serving.