Whole Wheat Waffles Recipe

Rating 5

"Finding a homemade waffle recipe that's low in calories is difficult," relates Jessica Beare Edmunds of Kingsland, Georgia. "So I modified a recipe I had, substituting fat-free plain yogurt for the oil or margarine. For a little variety, I sometimes use a flavored yogurt instead of plain."

This recipe is:

Healthy

Diabetic Friendly

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Whole Wheat Waffles Recipe
  • Prep: 15 min. Cook: 20 min.
  • Yield: 10 Servings
15 20 35

Ingredients

  • 1/2 cup egg substitute
  • 1-3/4 cups 1% milk
  • 1/2 cup fat-free plain yogurt
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • Sugar substitute equivalent to 1/2 cup sugar
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt

Directions

  • In a large bowl, beat egg substitute until frothy. Stir in the milk, yogurt and vanilla. Combine the flours, sugar substitute, sugar, baking powder and salt; stir into milk mixture just until combined. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 20 waffles (4-in. x 4-in.).

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 2 waffles equals 127 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 273 mg sodium, 24 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchange: 2 starch.

Originally published as Whole Wheat Waffles in Light & Tasty February/March 2004, p43

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Reviews for Whole Wheat Waffles

Whole Wheat Waffles

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(1-3) of 3 reviews

Reviewed on Mar. 12, 2013 by griggy386

I loved this recipe. It called for all simple ingredients that I already had around the house and was super easy to make. The waffles had a sweet taste, and you can't beat the calories.

Reviewed on Dec. 23, 2011 by jensorrenti

I've made this recipe several times - it's so healthy and light. Sometimes I use light vanilla yogurt instead of plain - gives it a wonderful flavour!

Reviewed on Jul. 03, 2011 by jensorrenti

Very light and tasty. These freeze really well and are not mushy when you pop them in the toaster oven. I always make extras now and throw the rest in the freezer.

 
 

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