Banana Cinnamon Waffles
Yield: 6 servings; 4 points per serving
1 3/4 cup unbleached flour
2 egg whites, slightly beaten
1 Tbs baking powder
1 1/2 cup skim milk
3/4 tsp cinnamon
2/3 cup banana, mashed
1/4 tsp salt
1/2 cup low fat sour cream
Heat a standard waffle iron and spray with cooking spray. In a mixing bowl, combine flour, baking powder, cinnamon, and salt. In another mixing bowl, combine egg whites, milk, banana, and sour cream. Add dry ingredients to wet ingredients just until moistened. Pour enough batter onto hot waffle iron, or filling two-thirds of the waffle iron. Bake for four minutes, or as directed from your waffle iron instructions.
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Crispy Cornmeal Waffles
Yield: 12 servings; 2 points per serving
1 cup whole wheat pastry flour
1 cup whole grain cornmeal
2 Tbsp sugar
2 tsp baking powder
3/4 tsp baking soda
4 egg whites
1-1/2 cups low-fat buttermilk
Coat a waffle iron with nonstick cooking spray and preheat.
Combine dry ingredients in a large bowl and set aside. Beat egg whites with electric mixer on high until soft peaks form. Set aside.
Add the buttermilk to the flour mixture, and stir mix well. Gently fold in the egg whites.
Spoon 1-1/4 cup of batter onto waffle iron. Bake 5-7 minutes, or until the iron has stopped steaming and the waffle is crisp and brown.
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Pumpkin Waffles
Yield: 4 servings; 2.5 points per serving
3/4 cup canned pumpkin
2 tsp unsalted butter, melted
1 whole egg, 1 egg white
3/4 cup 1% milk
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp pumpkin pie spice
pinch of salt
Preheat a nonstick waffle iron. Lightly coat with nonstick cooking spray.
In a large bowl, whisk the pumpkin with the butter, egg and milk. Beat the mixture until just combined.
In a small bowl, combine the flour with the remaining ingredients and stir until smooth. Add the dry ingredients to the pumpkin mixture and stir until just smooth.
Pour the batter into the center of each of the waffle iron squares and bake according to manufacturer's instructions, until golden and crisp. Remove and serve immediately.
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Chocolate Waffles
Yield: 8 servings; 4 points per serving
1-1/2 cups all purpose flour
2/3 cup unsweetened cocoa powder
1-1/2 tsp baking powder
1/2 tsp baking soda
1 large egg yolk
2 cups buttermilk
1/2 cup packed light brown sugar
1 Tbsp canola oil
2 tsp vanilla extract
1 tsp instant coffee granules
2 large egg whites
1/4 cup granulated sugar
confectioner's sugar, optional
Preheat waffle iron. Preheat oven to 200F.
Sift flour, cocoa, baking powder, baking soda and salt into a mixing bowl.
In a medium bowl, whisk egg yolk, buttermilk, brown sugar, oil, vanilla and coffee granules. Whisk into dry ingredients until just moistened.
In a clean mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar, beating until glossy but not dry. whisk 1/4 of the beaten whites into the batter, then fold in remaining whites.
Lightly coat waffle iron with nonstick spray Spoon in batter and cook until waffle is crisp & golden. Transfer to oven to keep warm. Repeat with remaining batter. dust waffles with confectioner's sugar, if desired.
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Multi-Grain Waffles
Yield: 8 servings (2 waffles each)
2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ or cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
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Cheddar and Sausage Waffles
Yield: 12 servings; 4 points per serving
2 cups RF Bisquick Baking Mix
1 1/3 cups skim milk
2 tablespoons vegetable oil
1 egg
4 ounces lowfat cheddar cheese -- shredded
1/3 lb pork sausage -- cooked and drained
Heat waffle iron; grease if necessary. In large bowl, stir all ingredients until blended.
Pour about 1 cup batter onto center of hot waffle iron; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.
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Apple Cinnamon Waffles
Yield: 12 servings; 3 points per serving
2 1/4 cups RF Bisquick Baking Mix
1 1/4 cups skim milk
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon cinnamon
2 egg whites
1/2 cup chopped apples -- peeled and finely chopped
In large bowl, stir all waffle ingredients except apple until blended. Stir in apple.
Pour batter onto center of hot waffle iron. Check manufacturer's directions for recommended amount of batter. Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Serve with Apple Cider Syrup.
Apple Cider Syrup
Yield 12 servings; 2 points per serving
1 cup sugar
3 tablespoons RF Bisquick Baking Mix
1 teaspoon ground cinnamon
2 cups apple cider
2 tablespoons lemon juice
1/4 cup light butter
In 2-quart saucepan, mix 1 cup sugar, 3 tablespoons Bisquick mix and 1 teaspoon cinnamon. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter.
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Banana Nut Waffles
Yield: 12 servings; 3 points per serving
2 cups Reduced-Fat Bisquick mix
1 cup mashed very ripe bananas (2 medium)
1 cup skim milk
1/4 cup finely chopped walnuts or pecans
2 tablespoons vegetable oil
Egg substitute equivalent to 1 egg
Heat waffle iron; grease with vegetable oil or shortening. Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
Bake about 5 minutes or until steaming stops. Carefully remove waffle.
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