Thursday, January 6, 2011

Yogurt Waffles

Makes 6 waffles
Recipe from Everyday Food, April 2010
Husband-Tested in Alice's Kitchen

We tried these waffles with our family for a special breakfast during the holidays. This would make a nice Meatless Monday breakfast. We topped them with just a touch of butter, local maple syrup and blueberries we had frozen from last summer. If blueberries aren't available, try topping these waffles with sliced bananas, non-fat vanilla yogurt and pecans.

• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup rolled oats (not quick-cooking)
• 3/4 teaspoon coarse salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 cup packed brown sugar
• 3 tablespoons melted unsalted butter, plus more for iron
• 3 large eggs
• 1 1/2 cups plain, low-fat yogurt (We used nonfat vanilla yogurt...YUM!)

In a large bowl, whisk together flours, oats, salt, baking powder, and baking soda. In another bowl, whisk together brown sugar, butter, eggs, and yogurt until smooth. Stir egg mixture into flour mixture and mix well to combine. Let batter sit 15 minutes.

Heat waffle iron according to manufacturer's instructions; brush with melted butter. Pour 1/2 cup batter onto iron and close; cook until waffle is golden brown and crisp, about 3 minutes. Transfer to a wire rack set on a baking sheet and place in low-temperature oven to keep warm; repeat with remaining batter.

Nutritional information per waffle: 272 calories; 9.9 g fat (5 g sat fat); 10.6 g protein; 36.2 g carb.; 2.3 g fiber

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