One serving of this simple breakfast contributes about 1/2 cup serving of fruit and about two ounces grains for Nunes.
1/4 cup reduced-sugar orange marmalade (such as Smucker's)
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice
1 teaspoon honey
2 cups fresh orange sections (about 2 oranges)
3/4 cup all-purpose flour (about 3 3/4 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
1/2 cup packed brown sugar
1/4 cup toasted wheat germ
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/3 cups buttermilk
1/3 cup water
2 tablespoons canola oil
1 teaspoon grated orange rind
1 large egg, lightly beaten
How to Make It
To prepare compote, place marmalade, orange juice, lemon juice, and honey in a small saucepan over medium-low heat; cook 2 minutes or until the marmalade melts. Reduce heat, and gently stir in the orange sections; keep warm.
To prepare waffles, lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and the next 6 ingredients (through nutmeg) in a large bowl, stirring with a whisk. Combine buttermilk, 1/3 cup water, canola oil, orange rind, and egg in a small bowl. Add milk mixture to flour mixture, stirring just until moist. Coat a waffle iron with cooking spray; preheat. Spoon about 1/3 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook for 5 minutes or until steaming stops, and repeat procedure with remaining batter. Sift powdered sugar over tops of waffles. Serve with orange compote.
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