Yield: 6 waffles
| Measure | Ingredient |
|---|---|
| 1½ cup | Unbleached Flour; |
| 2 teaspoons | Baking powder; |
| ½ cup | Coconut; shredded |
| 2 tablespoons | Maple syrup; |
| 2 tablespoons | Honey; |
| ½ cup | Fat-free-egg substitute; |
| 4 tablespoons | Conola oil; |
| 6 | Egg whites; |
Preheat a belgian or regular waffle iron. In a large bowl, whish the flour, baking powder and coconut. In a small bowl, whisk together the syrup, honey and egg substitute. Whish in the oil and milk. In a medium bowl, beat the egg whites until stiff. Make a hole in the center of the dry ingredients. Pour the liquid mixture into the hole. Gently fold the whites into the batter. Bake in the waffle iron until golden brown. 6 to 8 minutes. Makes: 6 Belgian waffles.
Per Waffle: 277 CAl: FAT: 7g; CHO: 1mg; SOD: 226mg; Source: Prevention Quick & Healthy Cooking, January, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 01-11-95