| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Light margarine, at room |
| temperature | ||
| 1/4 | c | Honey |
| 1/2 | c | Molasses |
| 1/4 | c | Fat-free egg substitute |
| 1 | c | Low-fat, 2% milk |
| 2 | c | Sifted unbleached flour or |
| whole wheat flour for | ||
| added fiber | ||
| 1 1/2 | t | Baking powder |
| 1 | t | Cinnamon |
| 1 | t | Ground ginger |
| 1/4 | t | Allspice |
| 2 | Egg whites | |
| 2 | mg sodium, 1.1 g dietary fiber. |
INSTRUCTIONS
Date: Fri, 21 Jun 1996 14:16:26 EDT From: diane <DIANELM@UGA.CC.UGA.EDU> Preheat a waffle iron. In a large bowl, beat the margarine, honey and molasses until well-blended. Beat in the egg substitute and milk. In a medium bowl, whisk the flour, baking powder, cinnamon, ginger and allspice. Stir the dry ingredients into the wet mixture just enough to moisten all ingredients. In a clean, dry medium bowl, beat the egg whites until stiff. Gently fold the whites into the batter. Bake in the waffle iron until lightly browned, about 5 to 7 minutes. Makes 6 waffles. Top with fresh fruit. Per waffle: 343 calories, 7.8 g fat (21% of calories), 3 mg cholesterol, Quick & Healthy Cooking - January 1995 EAT-L DIGEST 20 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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