Here, I tweaked one of my waffle recipes. I added flax seed, substituted whole-wheat flour for some all-purpose, applesauce for some oil, and fat-free milk for whole. My family loved all the changes, and now it’s a favorite breakfast treat we can all enjoy.
—JUDY PARKER MOORE, OK
PREP: 15 MIN. • COOK: 5 MIN./ BATCH • MAKES: 12 WAFFLES
1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons ground flaxseed
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs, separated
2 cups fat-free milk
3 tablespoons canola oil
3 tablespoons unsweetened applesauce
Mixed fresh berries and confectioners’ sugar, optional
1. In a large bowl, combine the flours, flax, baking powder and salt. Combine the egg yolks, milk, oil and applesauce; stir into dry ingredients until just moistened.
2. In a small bowl, beat egg whites until stiff peaks form; fold into batter.
3. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with berries and confectioners’ sugar if desired.
4. To freeze, arrange waffles in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. Waffles may be frozen for up to 2 months.
TO USE FROZEN WAFFLES Reheat waffles in a toaster. Serve with berries and confectioners’ sugar if desired.
PER SERVING 2 waffles equals 278 cal., 11 g fat (1 g sat. fat), 70 mg chol., 456 mg sodium, 37 g carb., 4 g fiber, 11 g pro. Diabetic Exchanges: 2 1/2 starch, 1 1/2 fat.