Blueberry Waffles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups Flour 1 cup Whole Wheat Flour 6 tsp Baking powder, low-sodium 4 tsp Splenda .5 cup Egg substitute, liquid (Egg Beaters) 1.5 cup Almond Milk (Unsweetened) 1 cup (8 fl oz) Yogurt, plain, low fat 6 tbsp Canola Oil 2 cup Blueberries, fresh
Sift together and set aside the flours, splenda and baking powder.
Add eggs and egg substitute to a bowl and beat well.
Add yogurt and 1 cup of milk and oil, mix well.
Add the set aside flour mixture and beat with a rotary or electric mixer. If the batter is thicker than heavy cream add more milk to thin. Thin batter makes a more tender waffle. Gently stir in the blueberries.
TO COOK:
Heat the waffle iron and coat with non-stick cooking spray. Put about 1.5 TBS of batter into each compartment (the batter will spread). Close cover and leave closed until steaming stops. The waffles should be well puffed and delicately brown. Lift from the iron with a fork.
Serving Size: makes 16 waffles-each a serving
Number of Servings: 16
Recipe submitted by SparkPeople user LSANDY7.
Add eggs and egg substitute to a bowl and beat well.
Add yogurt and 1 cup of milk and oil, mix well.
Add the set aside flour mixture and beat with a rotary or electric mixer. If the batter is thicker than heavy cream add more milk to thin. Thin batter makes a more tender waffle. Gently stir in the blueberries.
TO COOK:
Heat the waffle iron and coat with non-stick cooking spray. Put about 1.5 TBS of batter into each compartment (the batter will spread). Close cover and leave closed until steaming stops. The waffles should be well puffed and delicately brown. Lift from the iron with a fork.
Serving Size: makes 16 waffles-each a serving
Number of Servings: 16
Recipe submitted by SparkPeople user LSANDY7.
Nutritional Info Amount Per Serving
- Calories: 157.3
- Total Fat: 6.1 g
- Cholesterol: 0.9 mg
- Sodium: 45.7 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.0 g
- Protein: 4.5 g