Cornmeal Berry Waffles
Recipe provided by Chef Christina Dimacali
These airy, crunchy and slightly sweet waffles can easily be frozen and enjoyed for a
speedy healthy breakfast throughout the winter months
Makes 12 servings or 6 Belgian style waffles
- 1 cup flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup dried cranberries or raisins
- 3 large eggs, separated
- 1 cup low fat milk
- 5 - 7 ounces low fat Greek yogurt
- 3 Tablespoons maple syrup
- 3 Tablespoons canola oil
- 1 Tablespoon oil to grease the waffle iron
Directions:
1. Preheat oven to 200 deg F. Preheat your waffle iron.
2. Whisk together flour, cornmeal, baking powder, baking soda, salt and dried
cranberries.
3. In a medium bowl whisk egg whites to stiff peaks. Set aside.
4. In a separate bowl, lightly beat the egg yolks. Stir in milk, yogurt, syrup and 3
Tablespoons canola oil. Add to flour mixture and stir until just combined.
5. Gently fold in whipped egg whites and let rest for 5 minutes.
6. Lightly brush the waffle iron grates with canola oil. Following the
Manufacturer’s Instructions, add batter to the hot iron, leaving a 1” border around the edges. Cover and bake until browned and crisp. Keep finishedwaffles in the warm oven until ready to serve.Nutritional info per serving: 212 cal, 6g fat (2.5g sat fat), 34g carbs, 5.6g protein, 3g fiber
