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cup batter onto the center of lower grid; spread
batter using a heatproof spatula to within
½
inch
of the edge of the grid. Close lid of waffle iron
– green indicator light will turn off. When audible
signal sounds and green indicator light turns
on again, waffle is ready. Open lid and carefully
remove baked waffle. Repeat with remaining
batter.
Nutritional information per waffle:
Calories 236 (55% from fat) • carb. 22g • pro. 5g
• fat. 15g • sat. fat 2g • chol. 38mg • sod. 230mg
• calc. 59 mg • fiber 1g
Banana Nut Waffles
Classic waffle for a weekend brunch – top with
warm syrup and sliced fresh bananas.
Makes 12 waffles
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1
⁄2 teaspoon salt
2 eggs, lightly beaten
6 tablespoons vegetable oil
1 cup lowfat plain yogurt
3
⁄4 cup lowfat milk
1 cup mashed banana
3
⁄4 cup chopped walnuts or pecans,
may be toasted first
Combine flour, sugar, baking powder, baking
soda, and salt in a mixing bowl and stir to
combine. In a separate bowl whisk together the
eggs and oil and stir into dry ingredients. Stir
in yogurt. Add milk and stir until mixture is a
smooth batter. Stir in banana and walnuts until
incorporated. Let batter rest 5 minutes before
using. Preheat your Cuisinart
®
Waffle Iron.
When iron is ready, the audible signal will sound
and green indicator light will illuminate. Pour
¾
cup of batter onto the center of lower grid;
spread batter using a heatproof spatula to
within
½
inch of the edge of the grid. Close lid
of waffle iron – green indicator light will turn off.
When audible signal sounds and green indica
-
tor light turns on again, waffle is ready. Open lid
and carefully remove baked waffle. Repeat with
remaining batter.
Nutritional information per waffle:
Calories 297 (48% from fat) • carb. 33g • pro. 7g
• fat 16g • sat. fat 2g • chol. 46mg • sod. 374mg
• calc. 97mg • fiber 1g
Pumpkin Walnut Waffles
For a change, you may substitute dried
cranberries, raisins or even mini chocolate
morsels for the walnuts.
Makes 14 waffles
1
3
⁄4 cups lowfat milk
3
⁄4 cup solid pack pumpkin*
(not pumpkin pie filling)
1
⁄3 cup vegetable oil
2 large eggs, lightly beaten
2
1
⁄4 cups all-purpose flour
1
⁄4 cup packed light brown sugar
4 teaspoons baking powder
1
⁄2 teaspoon baking soda
1 teaspoon ground cinnamon
1
⁄4 teaspoon salt
3
⁄4 cup chopped walnuts
Place the milk, pumpkin, oil, and eggs in
a bowl. Stir to blend; reserve. Place the
flour in a large bowl. Crumble the brown sugar
to remove the lumps; add to the flour along with
the baking powder, baking soda, cinnamon, and
salt. Stir to blend. Add the liquid ingredients and
whisk until smooth. Let batter rest 5 minutes
before using. Preheat your Cuisinart
®
Waffle
Iron.
When iron is ready, the audible signal will sound
and green indicator light will illuminate. Stir wal-
nuts into batter. Pour
¾
cup batter onto the cen-
ter of lower grid; spread batter using a heatproof
spatula to within
½
inch of the edge of the grid.
Close lid of waffle iron – green indicator light will
turn off. When audible signal sounds and green
indicator light turns on again, waffle is ready.
Open lid and carefully remove baked waffle.
Repeat with remaining batter.
*This is a little less than
half
of a 15-ounce can.
Measure out
¾
cup of the remaining pumpkin to
freeze to make these at another time.
Nutritional information per waffle:
Calories 230 (51% from fat) • carb. 23g • pro. 6g
• fat 13g • sat. fat 2g • chol. 38mg • sod. 208 mg
• calc. 64 mg • fiber 2g
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IB-5710ATK(0.0) 7 2006.5.29 9:11:36 PM