More
Close

Cornmeal Waffles with Blueberry Compote

Cornmeal Waffles with Blueberry Compote

0
Login to rate this recipe.
Rated: 0
  • Makes: 8 servings
  • Prep 15 mins
  • Bake per waffle baker directions
  • Serving Size: 1/2of a 6-inch square waffle and 3 tablespoons compote
  • Carb Grams Per Serving: 31

Ingredients

  • 3/4 cup flour
  • 1/2 cup cornmeal
  • 2 tablespoons packed brown sugar*
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup fat-free milk
  • 3 tablespoons canola oil
  • 2 egg yolks
  • 1/2 teaspoon vanilla
  • 2 egg whites
  • 1 recipe Blueberry Compote (below)

Directions

  1. In a large bowl combine flour, cornmeal, brown sugar, baking powder, and salt.
  2. In a medium bowl combine buttermilk, milk, oil, egg yolks, and vanilla. Whisk to combine. Whisk mixture into flour mixture until just combined (do not overmix).
  3. In a large bowl beat egg whites with an electric mixer on medium-high speed until soft peaks form. Fold egg whites gently into batter.

Tip

  • *Sugar Substitutes: Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.
  • *Sugar Substitutes: Per Serving with Substitute: Same as above, except 191 cal., 28 g carb., 175 mg sodium.

Tip

  • Test Kitchen Tip: If using a 6-inch round waffle iron, use 1/2 cup batter per waffle and serve three quarters of a round waffle per serving.

Blueberry Compote

Ingredients

  • 1 cup apple jucie
  • 1 tablespoon lemon juice
  • 2 cups fresh blueberries
  • 1/2 teaspoon finely shredded lemon peel
  • 1/8 teaspoon ground cinnamon

Directions

  1. In a medium saucepan bring apple juice and lemon juice to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until reduced by half. Stir in fresh blueberries, lemon peel, and cinnamon. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes more. Makes 1-2/3 cups.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 204 cal., 7 g total fat (1 g sat. fat), 54 mg chol., 176 mg sodium, 31 g carb. (2 g fiber, 13 g sugars), 5 g pro.

Diabetic Exchanges

Fat (d.e): 1.5; Other Carb (d.e): 1; Starch (d.e): 1