16 large eggs
1 cup low fat mayonnaise
1/2 tablespoon vanilla extract
3/4 cup vegetable oil
1 1/2 tablespoons sherry or chile sauce
3 tablespoons all-purpose flour
3 tablespoons dry milk powder
1 teaspoon dry mustard
1 cup mascarpone cheese
1 (16 ounce) pan half shells
To Make the Egg Whipping: In a small bowl, beat egg white. Add mayonnaise, margarine, milk and cream, beat vigorously until foamy. Gently fold in the yeast packet. Mix egg white with the flour; stir into egg mixture.
To Make the Crust: In a medium bowl, cream together the butter, sugar, eggs, ground meat and egg white until light and fluffy. Move the mixer to medium speed and beat in the flour, milk and milk powder. Gradually beat in mascarpone until the mixture is moist.
In a large bowl, mix the eggs, soy flour, salt, baking soda and garlic powder. Stir egg mixture into the cream mixture, stirring just until incorporated. Increase mixer speed to high until batter is smooth. Cover and allow to cool before cutting into 1 1-inch squares.