Yogurt waffles

Yield: 1 Servings

Measure Ingredient
2 cups Plain nonfat yogurt
4 \N Egg whites
2 tablespoons Honey
1¼ cup All-purpose flour
1½ teaspoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
1 teaspoon Butter flavor sprinkles (such as Molly McButter)
1½ cup Strawberries (fresh or frozen, thawed)
¼ cup Water
2 \N 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.

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