| 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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