Waffles are back on the menu with a lightened-up version made with cornmeal and served with a sweet blueberry topping. It's easy enough for the weekend, but special enough for entertaining.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist
Blueberry Compote


Instructions Checklist
  • To prepare the Cornmeal Waffles: In a large bowl, combine flour, cornmeal, brown sugar, baking powder, and salt.

  • 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).

  • 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.

  • Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. (See Tip.)

  • To prepare the Blueberry Compote: 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.


Tips: If using sugar substitutes, choose from Sweet'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 191 calories, 28 g carbohydrate, 175 mg sodium.

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.

Nutrition Facts

204.2 calories; protein 5.3g 11% DV; carbohydrates 30.7g 10% DV; exchange other carbs 2; dietary fiber 1.6g 7% DV; sugars 12.5g; fat 7g 11% DV; saturated fat 1g 5% DV; cholesterol 54mg 18% DV; vitamin a iu 139.4IU 3% DV; vitamin c 5.1mg 9% DV; folate 48mcg 12% DV; calcium 113.3mg 11% DV; iron 1mg 6% DV; magnesium 16.2mg 6% DV; potassium 180.8mg 5% DV; sodium 175.8mg 7% DV.