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.
Lemon Cornmeal Waffles with Raspberry-Rhubarb Compote
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.
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Total: 1 Hour, 5 Minutes
- Calories: 334
- Fat: 8.7g
- Saturated fat: 4.5g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.9g
- Protein: 8.9g
- Carbohydrate: 57.8g
- Fiber: 4.2g
- Cholesterol: 72mg
- Iron: 1.8mg
- Sodium: 444mg
- Calcium: 237mg
- 3/4 cup sugar
- 1 (16-ounce) package frozen sliced rhubarb, thawed
- 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
- 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
- 3/4 cup plain fat-free Greek yogurt
- 2 tablespoons mascarpone cheese
- 2 tablespoons honey
- 1/2 teaspoon grated lemon rind
- 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.
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