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Lemon Waffles
Makes 12 waffles
1 cup all-purpose flour
1
⁄2 cup cornstarch
2 tablespoons granulated sugar
1
⁄2 tablespoon baking powder
1
⁄2 teaspoon baking soda
1
⁄2 teaspoon salt
2 large eggs
2
⁄3 cup lowfat milk
1 teaspoon pure vanilla extract
1
⁄4 cup fresh lemon juice
2 tablespoons lemon zest, finely chopped
6 tablespoons unsalted butter, melted
cooled slightly
1
⁄2 cup plain lowfat yogurt
Place flour, cornstarch, sugar, baking powder,
baking soda, and salt in mixing bowl and stir to
combine. In a second bowl, whisk eggs, milk,
and vanilla until blended. Stir wet mixture into
dry ingredients. Stir in lemon juice and zest.
Fold in melted butter and then plain yogurt with
a rubber spatula or wooden spoon. Let batter
rest a few minutes before using. Preheat your
Cuisinart
®
Waffle Iron.
When iron is ready, the audible signal will sound
and green indicator light will illuminate. Pour a
scant
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.
Variations: For lemon ginger waffles add
1 tablespoon of grated fresh ginger to the batter
with the juice and zest. For lemon blueberry
waffles stir 1 cup of blueberries into the batter
after mixing.
Nutritional information per waffle:
Calories 147 (43% from fat) • carb. 18g • pro. 3g
• fat. 7g • sat. fat 4g • chol. 52 mg • sod. 220mg
• calc. 54mg • fiber 1g
Super Multigrain
Blueberry Waffles
High in protein, these crispy waffles have a nice
texture and pleasant flavor – you would never
know they are also good for you.
Makes 10 waffles
1 cup whole wheat flour
1
⁄2 cup all-purpose flour
1
⁄2 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1
⁄2 teaspoon salt
2 eggs, lightly beaten
1 cup soymilk
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted,
cooled slightly
2 tablespoons flax seed oil
1 cup lowfat yogurt
1
⁄2 cup blueberries, fresh, frozen, or dried
1
⁄2 cup pecans or walnuts, finely chopped
Place both flours, oats, baking powder, baking
soda, and salt in mixing bowl and stir to com-
bine. In a separate bowl stir together eggs, soy-
milk, syrup, and vanilla and add to the dry ingre-
dients. Stir in butter, flax seed oil, and yogurt.
Finally stir blueberries and chopped nuts into
batter. 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 169 (32% from fat) • carb. 22g • pro. 7g
• fat 6g • sat. fat 1g • chol. 43mg • sod. 292mg
• calc. 75mg • fiber 2g
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