Lots of Whole Grains & Honey Waffles
1 cup white whole wheat flour
¼ cup toasted wheat germ
¼ cup millet
2 teaspoons baking powder
¼ teaspoon salt
1 cup fat-free ricotta cheese
1 large egg
1 large egg white
1 cup low-fat (1%) milk
2 tablespoons honey
3 cups quartered strawberries
1 tablespoon confectioner's sugar
1 Spray waffle baker with nonstick spray. Preheat according to manufacturer’s directions.
2 Whisk together flour, wheat germ, millet, baking powder, and salt in large bowl. Stir together ricotta, egg, egg white, milk, and honey in medium bowl. Stir ricotta mixture into flour mixture just until combined.
3 When waffle baker is ready, ladle in 1 cup of batter for 4 (4-inch) waffles. Close lid and bake until golden brown, about 5 minutes. Transfer waffles to platter and keep warm. Repeat with remaining batter, spraying waffle baker between batches, making total of
12 waffles. Serve waffles topped with strawberries and sprinkled with confectioner's sugar.
PER SERVING (2 waffles and ½ cup strawberries): 245 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 41 mg Chol, 374 mg Sod, 42 g Carb, 14 g Sugar, 6 g Fib, 14 g Prot, 233 mg Calc.
FYI To freeze any leftover waffles, let them cool to room temperature, then place, in a single layer, in a shallow baking pan and freeze until hard. Stack the frozen waffles between sheets of wax paper and transfer to a zip-close freezer plastic bag; seal and date. Freeze for up to 2 months.