Cornmeal Waffles with Blueberry Compote

Cornmeal Waffles with Blueberry Compote

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From: Diabetic Living Magazine

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • ¾ cup flour
  • ½ cup cornmeal
  • 2 tablespoons packed brown sugar (see Tips)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • ½ cup fat-free milk
  • 3 tablespoons canola oil
  • 2 egg yolks
  • ½ teaspoon vanilla
  • 2 egg whites
  • Nonstick cooking spray
  • Blueberry Compote
  • 1 cup apple juice
  • 1 tablespoon lemon juice
  • 2 cups fresh blueberries
  • ½ teaspoon finely shredded lemon peel
  • ⅛ teaspoon ground cinnamon

Preparation

  • Prep

  • Ready In

  1. To prepare the Cornmeal Waffles: 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.
  4. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. (See Tip.)
  5. 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® Brown or Sugar Twin® 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 ½ cup batter per waffle and serve three quarters of a round waffle per serving.

Nutrition information

  • Serving size: ½ of a 6-inch square waffle and 3 tablespoons compote
  • Per serving: 204 calories; 7 g fat(1 g sat); 2 g fiber; 31 g carbohydrates; 5 g protein; 48 mcg folate; 54 mg cholesterol; 13 g sugars; 139 IU vitamin A; 5 mg vitamin C; 113 mg calcium; 1 mg iron; 176 mg sodium; 181 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 other carb, 1 starch

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