| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Eggs, Dairy |
Vegetarian |
Breakfast, Vegetarian, Fruit |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Unbleached flour |
| 1/2 |
c |
Whole wheat flour |
| 3 |
tb |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
|
Egg whites |
| 1 1/4 |
c |
Buttermilk, lowfat |
| 1 |
tb |
Margarine, melted |
| 1 |
ts |
Vanilla extract |
| 3/4 |
c |
Rasperries |
| 3/4 |
c |
Blackberries |
| 3/4 |
c |
Blueberries |
| 4 |
|
Strawberries |
INSTRUCTIONS
Prep time: 15 minutes Cook time: 20 minutes
Coat a waffle iron with nonstick cooking spray and preheat. Combine flours,
sugar, baking powder, baking soda and salt in large bowl. Make a well in
the center of the flour mix. Whisk the egg whites, buttermilk, margarine
and vanilla in another bowl. Pour egg white mixture into flour's well,
stirring until just blended. Fold in half each of the raspberries,
blackberries and blueberries. Spoon about 1 cup of the batter onto the hot
waffle iron. Close and cook until golden brown, 4 to 6 minutes. Repeat,
coating iron with nonstick spray between each batch. Keep waffles warm in a
250 F (120 C) oven until all are cooked. Divide waffles onto 4 plates. Top
each with equal amounts of remaining berries and a strawberry.
Variation: You can use the batter to make pancakes, and instead of mixing
the fruit in the batter use it as a topping only.
Nutritional Information: calories: 336; total fat 5g (saturated fat 1g);
protein 11g; cholesteral 3mg; carbohydrates 62g; sodium 619mg; dietary
fiber 6g; calories from fat 14%
Recipe from: Cooking for Healthy Living by Jane Fonda
Posted to MM-Recipes Digest by "Kathleen Weber" <kmweber@ibm.net> on Mar
25, 98
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