Yogurt-Pecan Waffles

recipe

Yield:

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

Recipe from

Oxmoor House

Nutritional 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

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)

Preparation

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

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.

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).

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.

Note:

All-New Complete Step-by-Step Diabetic

March 2006
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