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    Waffles with Two-Berry Syrup

    Source of Recipe


    Cooking Light-5/00


    List of Ingredients


    • Waffles:
    • 2 tablespoons flaxseed
    • 1 cup all-purpose flour
    • 1/2 cup whole-wheat flour
    • 1/4 cup toasted wheat germ
    • 2 tablespoons sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/2 cups fat-free milk
    • 3/4 cup egg substitute
    • 1 1/2 tablespoons canola oil
    • 1 teaspoon vanilla extract
    • Cooking spray
    • Syrup:
    • 1 1/2 cups frozen blueberries
    • 1 1/2 cups frozen unsweetened raspberries
    • 1/2 cup maple syrup
    • 1/4 teaspoon ground cinnamon


    Instructions


    1. To prepare waffles, place flaxseed in a clean coffee grinder or blender; process until ground to measure 1/4 cup flaxseed meal. Set the flaxseed meal aside. Lightly spoon flours into dry measuring cups; level with a knife. Combine the flaxseed meal, flours, wheat germ, sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk, egg substitute, oil, and vanilla; add to flour mixture, stirring just until moist.

    2. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per 4-inch waffle onto the hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter.

    3. To prepare syrup, combine berries, maple syrup, and ground cinnamon in a saucepan. Cook over medium heat until thoroughly heated. Serve warm over waffles. Yield: 6 servings (serving size: 2 waffles and 1/3 cup syrup).



    Final Comments


    Note: Look for flaxseed, a grain rich in heart-healthy omega-3 fats, in health-food stores or large supermarkets. Freeze leftover waffles individually on a cookie sheet and then transfer to a zip-top freezer bag for storage. To reheat, place frozen waffles in toaster.


 

 

 


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