Name: Low Carbohydrate Waffles
Ingredients: 1 c Protein drink mix; 1/2 ts Salt; 1 ts Baking soda; 2 ts Cream of tartar; 1 lg Egg, separated; 1/2 c Heavy Cream; 1/4 c Water; 2 tb Unsalted butter, melted

'Saved Alone' was the message that Horatio Spafford received from his wife after the ship sank that was taking her and their four children to England in November, 1873. After reuniting with his grieving wife at sea, the boat came near the area where his children had drowned. It is speculated that at that time he wrote the words (contained in his famous hymn) that vividly described his own grief and faith: “When sorrows like sea billows roll – Whatever my lot Thou hast taught me to say, it is well, it is well with my soul” (Phyllis LaPeau).

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Breads, Breakfast, Low carb	4	Servings

INGREDIENTS

1	c	Protein drink mix
1/2	ts	Salt
1	ts	Baking soda
2	ts	Cream of tartar
1	lg	Egg, separated
1/2	c	Heavy Cream
1/4	c	Water
2	tb	Unsalted butter, melted

INSTRUCTIONS

Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk
yolk with cream, water and butter. Beat egg white until it just holds a
2-inch peak. Add liquid ingredients to dry ingredients in a thin steady
stream while gently mixing with a rubber spatula; be careful not to add
liquid faster than you can incorporate it. Toward end of mixing, use a
folding motion to incorporate ingredients; gently fold egg white into
batter. Spread appropriate amount of batter onto waffle iron. Following
manufacturer's instructions, cook waffle until golden brown, 2 to 5
minutes. Serve immediately. (You can keep waffles warm on a wire rack in a
200-degree oven for up to 5 minutes.) Makes 3 to 4 waffles. NOTES
: "If you're out of buttermilk, try this sweet-milk variation. By making
your own baking powder using baking soda and cream of tartar and by cutting
back on the quantity of milk, you can make a thick, quite respectable
batter. The result is a waffle with a crisp crust and a moist interior." --
Christopher Kimball, Cook's Illustrated magazine. By "classact"
<classact@i1.net> on Mar 22, 1997
Recipe based on one by: Cook's Illustrated magazine, Nov/Dec 1993
Posted to MM-Recipes Digest  by scotlyn@juno.com (Daniel S Johnson) on May
12, 1998

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