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HealthyWomen Editors

The editorial team and staff of HealthyWomen.

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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egg white crepe with berry compote
iStock.com/stefany-kk

Egg-White Crepes

Nutrition & Movement

Prep Time: 10 Min
Cook Time: 5 Min
Ready In: 15 Min

Servings: 2
Original Recipe Yield 4 crepes
Ingredients:

  • 1/2 cup whole wheat flour
  • 2 egg whites
  • 1/2 cup skim milk
  • 1 pinch salt
  • 1 tablespoon vegetable oil
  • 1/2 cup mixed frozen berries, thawed and drained
  • 1 tablespoon confectioners' sugar for dusting

Directions:
1. Whisk together the wheat flour, egg whites, milk, salt, and oil in a large bowl until smooth.

2. Lightly coat a skillet with cooking spray and place over medium heat. Pour 1/4 cup of the batter into the skillet. Tilt the pan in a circular motion to allow the batter to spread to the edges. Cook until the bottom is light brown, about 2 minutes. Flip the crepe and place 2 tablespoons of the mixed berries in the center of the crepe; cook another 2 minutes. Fold the crepe in half and remove with a spatula to a serving plate. Dust with confectioners' sugar and serve.

Nutritional Information:
Amount Per Serving Calories: 228 | Total Fat: 7.6g | Cholesterol: 1mg

Recipe courtesy of AllRecipes.com
allrecipes.com logo

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