• 8 sticks Low Fat Mozzarella String Cheese
• 1/2 Cup Egg Beaters^©^ egg whites, you will only use \~1/3 cup
• 2 Tablespoons Flour
• 3/4 Cup Original Breadcrumbs, you will only use \~1/2 cup
• 3/4 Tablespoon Garlic and Herb Seasoning
• 1/4 Teaspoon Dried Parsley
• 1/4 Teaspoon Onion Powder
• 1 1/2 Teaspoons Garlic Powder
• 1/4 Teaspoon Salt
• Olive Oil Spray

Cut the string cheese in half to give you 16 pieces. Place cheese in the freezer until cheese is frozen. Pour the Egg in a small bowl. Place the flour in dish large enough to accommodate the cheese sticks. In separate short rimmed bowl, combine breadcrumbs, salt, and seasonings. Take the cheese sticks out of the freezer once frozen and gently roll them in flour to help gather up excess moisture. The flour should give the eggbeaters something to stick to. Dip the cheese sticks in the Egg Beaters^©^ egg whites, then coat with the breadcrumbs. Remember to also coat the ends. Gently place them on a tray lined with wax paper and put them back in the freezer for 15-25 minutes. Once they are frozen again, roll them in the eggs and breadcrumbs again, gently pressing down in the bread crumbs so you have a solid crust with no holes; Repeat this process with the remaining cheese sticks and place them back on the tray with wax paper. Freeze them again for about 20-30 minutes, this is important because without it the cheese would melt before it could form a crust. While they are freezing for the final time, preheat oven to 425°F. Lightly spray a baking sheet with oil and place frozen cheese sticks on the baking sheet. Spray the tops of the mozzarella sticks with a bit of the oil and broil in the top third of your oven until they have a solid and golden brown crust, about 8-10 minutes. You need to flip them halfway through cooking, this will prevent a fissure from forming and allowing cheese to leak out. If some are starting to melt too much and make a mess, remove them and place them on a plate to be served. Watch them closely after 6 minutes so they don’t melt into a mess.