| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Lowfat, Breakfast | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Sweet potatoes; cooled and cooked and mashed; about 3/4 cup |
| 1 1/2 | ts | Corn-oil margarine; melted |
| 1 | md | Egg white; lightly beaten |
| 3/4 | c | Lowfat milk; *see note |
| 1/2 | c | Whole wheat flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
INSTRUCTIONS
Preheat waffle iron. Combine cooked sweet potatoes, margarine, egg white and milk in a large bowl and beat until well blended. Add flour, baking powder and salt and mix until smooth. Spray hot waffle iron with non-stick cooking spray. Spoon 3/4 cup batter onto center of waffle iron and bake until it stops steaming. Continue to make another waffle in the same manner with the remaining batter. Makes 2 waffles. *REF -- Canyon Ranch Cooking: Techniques & Tips, by Jeanne Jones Notes: Use a lowfat milk (1%) or reduced fat milk (2%) Sent by Pat Hanneman; Recipe provided by Orlando Ramirez <www.press-enterprise.com/news/895008373.html> on 05/13/1998(Wed) and converted by MC_Buster. Recipe by: Jeanne Jones (*see ref) Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 13, 1998
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