Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Cran-Orange Waffles

“These fluffy waffles are a real breakfast treat,” writes Nancy Zimmerman of Cape May Court House, New Jersey. “You can also serve them for dessert with a scoop of frozen yogurt and the syrup drizzled over the top.”

6 ServingsPrep: 25 min. Cook: 5 min./batch

Ingredients

1-1/4 cups all-purpose flour
1/4 cup whole wheat flour
4-1/2 teaspoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
1 egg white
1 cup fat-free evaporated milk
1/2 cup orange juice
2 tablespoons canola oil
1 teaspoon grated orange peel
1/3 cup dried cranberries
3 tablespoons chopped pecans
CRAN-ORANGE SYRUP:
1 cup fresh or frozen cranberries
1/4 cup sugar
1/2 cup orange juice
2 tablespoons water
2 tablespoons maple syrup

Directions

In a large bowl, combine the flours, sugar, baking powder, salt and
baking soda. In another bowl, whisk the egg, egg white, milk, orange
juice, oil and orange peel; stir into dry ingredients just until

2 of 2

Cran-Orange Waffles (continued)

Directions (continued)

blended. Fold in cranberries and pecans.
Bake in a preheated waffle iron according to manufacturer's
directions until golden brown.
For syrup, in a small saucepan, combine the cranberries, sugar and
orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5
minutes. Remove from the heat; cool slightly.
Remove 1/2 cup cranberries with a slotted spoon; set aside. In a
blender, combine the water, syrup and remaining cranberry mixture;
cover and process until smooth. Pour into a serving dish; stir in
reserved cranberries. Serve with waffles. Yield: 6 waffles (3/4 cup
syrup).

Nutrition Facts: 1 waffle with 2 tablespoons syrup equals 336 calories, 9 g fat (1 g saturated fat), 37 mg cholesterol, 586 mg sodium, 57 g carbohydrate, 3 g fiber, 9 g protein.