The Fattening Repurpose

As a well documented cheapskate I have perfected the skill of repurposing food. I am not talking about making turkey sandwiches from the thanksgiving bird, but vegetable strata from old bread and leftover veggies. The problem with this ability is that more often than not the new dish is much more fattening than the original ingredient alone was.
As an example, I over bought cream and half and half for my garden club casserole. Now cream and half and half will keep quite a long time in the fridge, but I often get tired of looking at things taking up valuable cooler space so I want to more them along. So after working the father/daughter deb brunch this morning I came home with the determination to clean out some of the older food in the fridge.
Since I had already made a cream soup with some of the fattening dairy I decided to go one step further along the calorie scale and I made the base for ice cream. Looking at other ingredients in need of repurposing I vetoed Brussels sprouts ice cream, and kale ice cream in favor of ginger ice cream. This seemed like a holiday appropriate flavor, perfect for Christmas Day.  
My ice cream base is really a custard because I find that an ice cream made with egg yolks is much more successful in my little cuisine art ice cream churn. I was successful in using all the cream and some of the half and half, but now I have seven egg whites that need to be repurposed. The initial recipe that comes to mind to use them up is meringues, but now that is quadrupling the calorie count of the innocent egg white. My mind then went to macaroons, but now not only are we adding sugar, but hours or work. Soufflé, same problem.
Then it dawned on me, egg white omelet. Why I go first to making orphan ingredients more decedent I do not know. I need to either learn that it is ok to throw things away or find less fattening repurposing uses.