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Makeover Overnight Yeast Waffles
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,
10 Servings
Prep: 15 min. + chilling Cook: 5 min./batch
Ingredients
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
2 cups warm fat-free milk (110° to 115°)
2 eggs,
separated
2 tablespoons butter, melted
1 tablespoon canola oil
1-3/4 cups all-purpose flour
1 teaspoon salt
Directions
In a large bowl, dissolve yeast in warm water. Add sugar; let stand
for 5 minutes. Add the milk, egg yolks, butter and oil (refrigerate
egg whites). Combine flour and salt; stir into milk mixture. Cover
and refrigerate overnight.
Let egg whites stand at room temperature for 30 minutes. In a small
bowl, beat egg whites until stiff peaks form. Stir batter; fold in
egg whites.
For each waffle, pour batter by 1/4 cupfuls into a preheated waffle
iron; bake according to manufacturer's directions until golden
brown. Yield: 10 servings.
© Taste of Home 2009
2 of 2
Makeover Overnight Yeast Waffles
(continued)
Nutrition Facts:
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.
© Taste of Home 2009