Low Fat Corn Dogs

              1 1/2 cups unbleached flour
              1 cup cornmeal
              3 tablespoons granulated sugar
              1 tablespoon baking powder
              1/2 teaspoon salt
              3 tablespoons reduced fat margarine, softened
              1/3 cup 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.