| 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 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Ground ginger |
| 1/4 |
ts |
Allspice |
| 2 |
|
Egg whites |
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,
200 mg sodium, 1.1 g dietary fiber.
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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