Photo by: Photo: Johnny Autry; Styling: Leigh Ann Ross

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.

  • Yield: Serves 8 (serving size: 2 waffles, 1/4 cup compote, and 2 tablespoons topping)


  • 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


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.

Nutritional Information

Amount per serving
  • 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

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Lemon Cornmeal Waffles with Raspberry-Rhubarb Compote Recipe