Lemon Cornmeal Waffles with Raspberry-Rhubarb Compote

Lemon Cornmeal Waffles with Raspberry-Rhubarb Compote Recipe
Photo: Johnny Autry; Styling: Leigh Ann Ross
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.

Yield:

Serves 8 (serving size: 2 waffles, 1/4 cup compote, and 2 tablespoons topping)
Total time: 1 Hour, 5 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 50 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 334
Fat 8.7 g
Satfat 4.5 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 8.9 g
Carbohydrate 57.8 g
Fiber 4.2 g
Cholesterol 72 mg
Iron 1.8 mg
Sodium 444 mg
Calcium 237 mg

Ingredients

Compote:
3/4 cup sugar
1 (16-ounce) package frozen sliced rhubarb, thawed
1 (12-ounce) package frozen unsweetened raspberries, thawed and undrained
Waffles:
3/4 cup medium stone-ground cornmeal (such as Bob's Red Mill)
1 cup boiling water
Cooking spray
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
Topping:
3/4 cup plain fat-free Greek yogurt
2 tablespoons mascarpone cheese
2 tablespoons honey
1/2 teaspoon grated lemon rind

Preparation

1. 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.

2. To prepare waffles, combine cornmeal and 1 cup boiling water in a large bowl. Let stand 20 minutes or until cooled to room temperature.

3. Coat a waffle iron with cooking spray; preheat.

4. 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.

5. 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.

6. To prepare topping, combine Greek yogurt and remaining ingredients in a small bowl; stir until smooth. Serve waffles with warm compote and yogurt topping.

Jeanne Kelley,

Cooking Light

January 2013
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