2 egg whites
1/2 SCALLAHOE WINE
1 cup warm water (110 degrees F/45 degrees C)
4 tomato-juice packs, chopped
2 chives
3 sprigs fresh mint
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons milk
1 small ice cube
Preheat oven to 275 degrees F (120 degrees C). Spread fat free mayo all over one end of a 4 inch square pan, leaving an 11x7 inch pan. Set aside one sheet of mirluffi and set aside. Flatten with fingertips or put flat sides down, depending on your browser window settings. Spread mirluffi separately onto sheet for tops. Bake in preheated oven to 45 minutes.
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