Potato waffles with peach sauce
4 waffles
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unbleached flour; |
| 2 | teaspoons | Baking powder; |
| ¼ | teaspoon | Allspice; |
| 1 | cup | Skim milk; |
| ½ | cup | Fat-free egg substitute; |
| 1½ | cup | Nonfat plain yogurt; |
| 2 | Peaches; chopped | |
| 1 | tablespoon | Honey; |
| 2 | cups | Mashed potatoes; |
| ¼ | cup | Hazelnuts; chopped |
| 3 | Egg whites; | |
| 2 | tablespoons | Maple syrup; |
| ⅛ | teaspoon | Grated nutmeg; |
Directions
WAFFLES
PEACH SAUCE
POTATO WAFFLES: Heat a waffle iron and lightly coat the grids with nonstick spray. Sift the flour, baking powder and allspice into a large bowl. In a medium bowl, combine the milk, egg substitute and honey. Stir in the potatoes and hazelnuts. Pour the liquid ingredients into the dry ingredients and mix well. In a clean bowl with clean beaters, beat the egg whites until stiff. Gently fold the whites into the batter. Pour some batter into the waffle iron. Cook until the steaming stops and the waffles are crisp. (Because of the moisture in the potatoes, these waffles.) Serve with the peach sauce.
Makes 4 waffles. Per waffle: 304 cal; 8.2g fat; 3mg cho; 524mg sod; PEACH SAUCE: In a small bowl, combine the yogurt, peaches, syrup and nutmeg. Yields 1-½ cups. Per ½ cup: 0 cal; ⅕ fat; 1.2mg cho; 55.9 sod; Source: Prevention's Quick & Healthy Cooking Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 12-02-94