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Yogurt-Pecan Waffles

Yield 8 servings (serving size: 1 four-inch waffle)

Ingredients

  • Cooking spray
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plus 2 tablespoons plain fat-free yogurt
  • 1/4 cup egg substitute
  • 2 tablespoons reduced-calorie margarine, melted
  • 2 tablespoons finely chopped pecans, toasted
  • Sugar-free maple syrup (optional)

Nutrition Information

  • calories 112
  • caloriesfromfat 0.0 %
  • fat 3.9 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.4 g
  • carbohydrate 15.1 g
  • fiber 0.6 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 215 mg
  • calcium 0.0 mg

How to Make It

  1. Coat an 8-inch waffle iron with cooking spray and preheat.

  2. Combine flour and next 3 ingredients in a medium bowl. Combine yogurt, egg substitute, and margarine; add to dry ingredients, beating well with a mixer at medium speed. Stir in pecans.

  3. Pour 1 cup batter onto hot waffle iron, spreading batter to edges. Bake 4 to 5 minutes or until steaming stops. Cut each waffle into 4 squares. Serve with maple syrup, if desired (syrup not included in analysis).

  4. Tip: One of the best ways to bring out the flavor of nuts is to toast them. Just place any kind of whole or chopped nuts in a shallow pan or on a baking sheet, and bake at 350° for 6 to 8 minutes. Be sure to watch them carefully; they can go from toasted to burned very quickly.

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