I love egg beaters!! I eat them all the time... scrambled or made into an omelet with baby spinach and cheese. Yummy. You can also use it in baked goods instead of eggs.
Other subs I love:
Spaghetti squash instead of spaghetti (under pasta sauce)
Cubed steamed zucchini and/or yellow squash instead of rice (I put lean strogranoff or sloppy joe meat or any meat based stuff over it instead of rice or egg noodles)
Mashed cauliflower instead of mashed potatoes
Ground turkey instead of ground beef in recipes
you could aslo just use egg whites... the yolk holds all the fat and cholesteral.. so if you cut that out you just get the lean protein of the egg white. also one egg is approx. 70 cals.. cut out the yolk and its only about 20
Egg Beaters are just egg whites, they're not artificial.
I really like the flavor of egg yolks and they have lots of nutrients so I don't like cutting them out altogether, but combining a whole egg or two with egg whites gives me lots of food and fewer calories.
As for using squash et. al. as a substitute for noodles/rice - I've never thought of that.
As for mashed cauliflower for mashed potatoes - blech! I tried that before and it was a no go. I think my Irish roots rebelled at trying to pass cauliflower for potatoes.
They DO make egg beaters w/yolk. 40 Calories for a 1/4 cup which still saves some calories but you get that yolk flavor (which is why I eat eggs anyway!)
My mayo - 0.1% yoghurt (c.300 ml), 1 tablespoon sugar- and oil-free retro-mustard (any sugar and oil free will do but if you use Dijon-style mustard, use less - or to taste), greens (fennel, parsley, whatever you fancy), spices (black and white pepper, garlic, whatever); sometimes I add home-made chicken broth to replace part of the yoghurt; a sugar-free pickle finely chopped; marinated sea wrack instead of the pickle; key is improvise
I use it for salads, as sauce on top of egg white omellettes; my parents took to it and use it on top of everything, pasta included
@fractal: Your mayo sounds delicious! I'm going to try that soon. YUM.
@rodeogirl: I can't fool myself into thinking cauliflower is mashed potato, either.
I also like to add shredded carrots to spaghetti sauce, and a small amount of spinach to my smoothies (yes, sweet fruit smoothies, it colors it green and adds nutrition without changing the flavor).
I have used barley as a substitute for rice, particularly in cabbage rolls. Yum yum! Cabbage rolls are actually a pretty awesome low cal food, PLUS they include a lot of super foods. (and my Russian/Germanic roots thank me when I eat them)