Yield: 1 Servings
|2 cups||Plain nonfat yogurt|
|1¼ cup||All-purpose flour|
|1½ teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|1 teaspoon||Butter flavor sprinkles (such as Molly McButter)|
|1½ cup||Strawberries (fresh or frozen, thawed)|
|2||Envelopes sugar substitute|
In a bowl, mix all dry ingredients. Add egg whites, honey, and yogurt. Mix thoroughly. In a heated non-stick or oiled waffle iron, cook waffles until fairly well browned. It may be necessary to spray the waffle iron with a cooking spray for each waffle to prevent sticking. Serve waffles topped with a berry sauce, flavored non-fat yogurt, or fresh fruit. Makes 11 4-½" x 5" waffles.
Per waffle: 92 cal., 1½% from fat; 2⅘ g protein; ⅒ g fat (0 g sat.); 17½ g carbo.; 280 mg sodium; 1 mg chol.
STRAWBERRY SAUCE FOR YOGURT WAFFLES: Thinly slice strawberries. Place strawberries, water, and sugar substitute in a small saucepan. Simmer, over very low heat, until sauce thickens slightly. Serve over pancakes or waffles. Makes 4 servings.
Per serving: 19 cal., 9⅒% from fat; .3 g protein; ⅕ g fat (0 g sat.); 4⅖ g carbo.; 3 mg sodium; 0 g chol.
Posted to Kitmailbox Digest by Zenophon@... on Feb 25, 1997.