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4 teaspoons baking soda
1 teaspoon salt
4 eggs
2 cups buttermilk
2 teaspoons pure vanilla extract
1
⁄4 cup fresh lemon juice
2 tablespoons lemon zest, finely chopped
3
⁄4 cup unsalted butter, melted, cooled
slightly
2 cups vanilla yogurt
Place flour, sugar, baking soda, and salt in
mixing bowl and stir to combine. In a second
bowl, whisk eggs, buttermilk, and vanilla until
blended. Stir into dry ingredients. Stir in lemon
juice and zest. Fold in melted butter and then
vanilla yogurt with a rubber spatula or wooden
spoon. Let batter rest a few minutes before
using. Preheat your Cuisinart
®
Waffle Iron on
setting #3.
When preheated, green indicator light will
illuminate. Pour 2 cups of batter onto the center
of the lower grid. Allow batter to spread toward
edges for 5 seconds. Close lid of waffle iron
– green indicator light will turn off. When green
indicator light turns on again, waffle is ready.
Open lid and carefully remove baked waffle.
Repeat with remaining batter. For best results,
serve immediately.
Variations: For lemon ginger waffles, add
1 tablespoon of grated fresh ginger to the
batter with the juice and zest. For lemon
blueberry waffles, add 2 cups of blueberries
to the batter as the last ingredient.
Nutritional information per waffle:
Calories 135 (38% from fat) • carb. 18g • pro. 3g
• fat 6g • sat. fat 3g • chol. 42mg • sod. 182mg
• calc. 52mg • fiber 0g
SUPER MULTIGRAIN WAFFLES
These crispy waffles have a nice texture
and pleasant flavor; you would never
know they are good for you.
Makes 24 waffles
2 cups whole wheat flour
1 cup all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 eggs, lightly beaten
2 cups soy milk
1
⁄4 cup pure maple syrup
2 teaspoons vanilla extract
3
⁄4 cup unsalted butter, melted,
cooled slightly
1
⁄4 cup flax seed oil
2 cups lowfat plain yogurt/cottage cheese
1 cup pecans or walnuts, finely chopped
(optional)
Place whole wheat flour, unbleached flour, oats,
baking powder, baking soda, and salt in mixing
bowl and stir to combine. In a separate bowl
stir together eggs, soy milk, syrup, and vanilla
and add to the dry ingredients. Stir in butter, flax
seed oil, and yogurt/cottage cheese.
Finally stir chopped nuts into batter. Let bat-
ter rest 5 minutes before using. Preheat your
Cuisinart
®
Waffle Iron on setting #3.
When preheated, green indicator light will
illuminate. Pour 2 cups of batter along the
center of the lower grid. Allow batter to spread
toward edges for 5 seconds. Close lid of
waffle iron – green indicator light will turn off.
When green indicator light turns on again, waffle
is ready. Open lid and carefully remove baked
waffle. Repeat with remaining batter. For best
results, serve immediately.
Nutritional information per waffle with yogurt:
Calories 105 (17% from fat) • carb. 17g • pro. 5g
• fat 2g • sat. fat 0g • chol. 36mg • sod. 243mg
• calc. 58mg • fiber 2g
With 1%-fat cottage cheese:
Calories 116 (17% from fat) • carb. 17g • pro. 7g
• fat 2g • sat. fat 1g • chol. 36mg • sod. 307mg
• calc. 33mg • fiber 2g
VANILLA YOGURT PECAN WAFFLES
These waffles have a subtle, nutty
sweetness and are nice and crispy.
Makes 24 waffles
2 cups all-purpose flour
2 cups whole wheat flour
1
⁄4 cup plus 2 tablespoons light brown
sugar, firmly packed
4 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
4 eggs, lightly beaten
2 teaspoons vanilla extract
3
⁄4 cup unsalted butter, melted,
cooled slightly
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