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


Recipe Summary test

15 mins
50 mins


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

1/2 of a 6-inch square waffle and 3 tablespoons compote
204 calories; protein 5.3g; carbohydrates 30.7g; dietary fiber 1.6g; sugars 12.5g; fat 7g; saturated fat 1g; cholesterol 54mg; vitamin a iu 139.4IU; vitamin c 5.1mg; folate 48mcg; calcium 113.3mg; iron 1mg; magnesium 16.2mg; potassium 180.8mg; sodium 175.8mg.

1 1/2 fat, 1 other carb, 1 starch