This compote uses frozen fruit, which is as nutritious as fresh and readily available in winter. The honeyed yogurt offers a sweet balance for the tangy compote, which can be made ahead and refrigerated for up to one week. While Greek yogurt offers a thicker base for the topping, plain low-fat yogurt can be substituted, if desired.
1 (12-ounce) package frozen unsweetened raspberries, thawed and undrained
3/4 cup medium stone-ground cornmeal (such as Bob's Red Mill)
1 cup boiling water
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
4.5 ounces all-purpose flour (about 1 cup)
1 tablespoon sugar
2 teaspoons reduced-sodium baking powder (such as Rumford)
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup plain low-fat yogurt
1/2 cup 2% reduced-fat milk
3/4 cup plain fat-free Greek yogurt
2 tablespoons mascarpone cheese
2 tablespoons honey
1/2 teaspoon grated lemon rind
How to Make It
To prepare compote, combine first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover and simmer 25 minutes or until rhubarb is tender and mixture thickens, stirring occasionally. Remove from heat, and keep warm.
To prepare waffles, combine cornmeal and 1 cup boiling water in a large bowl. Let stand 20 minutes or until cooled to room temperature.
Coat a waffle iron with cooking spray; preheat.
Add eggs to cornmeal mixture; stir with a whisk to combine. Stir in butter, 2 teaspoons rind, and juice. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a bowl; stir to combine. Add flour mixture to cornmeal mixture. Combine low-fat yogurt and milk in a bowl; stir with a whisk until smooth. Add yogurt mixture to cornmeal mixture, stirring just until combined.
Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
To prepare topping, combine Greek yogurt and remaining ingredients in a small bowl; stir until smooth. Serve waffles with warm compote and yogurt topping.
Worst CL waffle recipe, ever. I have a "nonstick" waffle iron that I brushed generously with high-heat olive oil, and still the first two pairs of waffles stuck so badly that they had to be shredded to remove - and they weren't even burned. I ended up pouring the rest of the batter into a muffin pan and baking it - which seemed appropriate as the shrapnel I tasted was more like a corn muffin anyway. After having wasted an hour's prep time I ended up serving my husband a bowl of cereal. Either the batter needs more fat to not stick or more gluten to hold together, but in either case I won't be bothering with this recipe again.