Gingerbread waffles 2
6 waffles
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Margarine; at room temp. |
| ¼ | cup | Honey; |
| ½ | cup | Molasses; |
| ¼ | cup | Fat-free egg substitute; |
| 2 | cups | Sifted unbleached flour; |
| 1½ | teaspoon | Baking powder; |
| 1 | teaspoon | Cinnamon; |
| 1 | teaspoon | Ground ginger; |
| ¼ | teaspoon | Allspice; |
| 2 | Egg white; | |
Directions
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, whish the flour, baking powder, cinnamon, ginger and allspice. Stir the dry ingredients into the 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 a waffle iron until lightly browned, about 5 to 7 minutes. Makes: 6 waffles. Per Waffle. 343 cal; 7⅘ g fat; 3 mg cho; 200 mg sodium; Source: Preventions Quick & Healthy Cooking by WHOM, Jan 1993 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 12-27-94