2 ounces spaghetti sauce
2 (6 ounce) cans creamed corn
2 egg whites
2 tablespoons lemon zest
1 teaspoon lemon zest
2 teaspoons almond extract
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
2 eggs
In a medium bowl, mix spaghetti sauce, corn and egg whites. Stir in lemon zest, lemon zest and almond extract. Beat mixture into creamed corn until smooth. Serve dish with raspberry preserves.