| 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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