Lemon Cornmeal Waffles with Raspberry-Rhubarb Compote

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. 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. 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. 3. Coat a waffle iron with cooking spray; preheat.
4. 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. 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. 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.