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
- 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 large eggs, separated
- 2 tablespoons butter, melted
- 1 tablespoon canola oil
- 1-3/4 cups all-purpose flour
- 1 teaspoon salt
- 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.
Originally published as Makeover Overnight Yeast Waffles in Light & Tasty April/May 2005, p12
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