Spiced Waffles with Pumpkin Cream
Stir up these spiced waffles with pumpkin cream for a special breakfast treat. Top with toasted hazelnuts for a finishing touch.
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tips: Choose from Splenda Granular, Sweet 'N Low bulk or packets, or Equal Spoonful or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar.
Per Serving with Substitute: Same as below, except 281 cal., 38 g carb. Exchanges: 0.0 other carb. Carb choices: 2.5
To toast hazelnuts, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 8 to 10 minutes or until golden brown, stirring a few times to toast evenly. Remove nuts from oven and place on a clean kitchen towel. Rub vigorously with a towel to remove skins.
Nutrition Facts
Serving Size:
Two 4-inch waffles and about 1/3 cup pumpkin cream Per Serving:
292 calories; protein 9.1g; carbohydrates 40.5g; dietary fiber 4.7g; sugars 9.1g; fat 10.6g; saturated fat 2.7g; cholesterol 1.2mg; vitamin a iu 3487.4IU; vitamin c 0.9mg; folate 28.4mcg; calcium 260.7mg; iron 2.3mg; magnesium 15.2mg; potassium 276.9mg; sodium 264.6mg.
Exchanges:
2 1/2 starch, 1/2 other carb, 1 1/2 fat