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The revamped waffles have nearly 60% less fat and about 33% fewer calories. The two eggs called for in the original recipe were retained, but the whites were separated from the yolks. The yolks were added to the batter before it was refrigerated overnight. The egg whites were beaten and folded in the next day to help keep the fluffy interior and crispy exterior of these waffles.—Mary Balcomb, Florence, Oregon
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: 2 waffles equals 148 calories, 5 g fat (2 g saturated fat), 50 mg cholesterol, 298 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Makeover Overnight Yeast Waffles in Light & Tasty April/May 2005, p12
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Reviewed on May. 19, 2010 by Monarchsmomma
These waffles are good for a school morning. The batter did separate overnight, but came together fine when I folded in the egg whites. Be careful not to pour as much batter into waffle iron, it will run over the edge! The batter is thin, but the waffles are very crispy, not as dense. They have a sourdough smell when cooking.
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