• 1 1/2 C. unbleached flour
• 1 C. cornmeal
• 3 Tbs. granulated sugar
• 1 Tbs. baking powder
• 1/2 tsp. salt
• 3 Tbs. reduced fat margarine - softened
• 1/3 C. skim milk
• 2 whole egg whites - slightly beaten
• 8 popsicle sticks
• 8 fat-free hot dogs

Preheat oven to 375F. Prepare a baking sheet with cooking spray; set aside. In a food processor, combine flour, cornmeal, sugar, baking powder and salt. Pulse three times to combine. Add the margarine and pulse six times until mixture is crumbly. Add milk and egg whites. Pulse just until the dough holds together. Remove dough and place it on a cutting board. Knead about six times then divide the dough into eight equal pieces. Roll each piece into a thin, flat rectangle. Insert a popsicle stick mid-point into each hot dog. Place the hot dog lengthwise down one side of a piece of dough and roll up. Smooth the edges with a little water. Repeat with remaining hot dogs. Refrigerate for 20 minutes. Place corn dogs onto the prepared sheet. Bake 12 minutes, turning often to promote even browning.