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. Source: Diabetic Living Magazine

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 calories; 7 g total fat; 1 g saturated fat; 54 mg cholesterol; 176 mg sodium. 181 mg potassium; 30.7 g carbohydrates; 1.6 g fiber; 13 g sugar; 5.3 g protein; 139 IU vitamin a iu; 5 mg vitamin c; 48 mcg folate; 113 mg calcium; 1 mg iron; 16 mg magnesium;