Whole Wheat Waffles With Greek Yogurt And Mixed Berries Recipes

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WHOLE-WHEAT WAFFLES WITH GREEK YOGURT AND MIXED BERRIES



Whole-Wheat Waffles with Greek Yogurt and Mixed Berries image

Olive oil in the batter makes these better-for-you waffles extra crispy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 7 large waffles

Number Of Ingredients 11

2 cups mixed berries, such as raspberries and blackberries
1/2 cup sugar
3 cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon kosher salt
4 large eggs
3 1/2 cups whole milk
1/2 cup extra-virgin olive oil
1/2 teaspoon baking soda
2 teaspoons pure vanilla extract
Greek yogurt and pure maple syrup, for serving

Steps:

  • Preheat a Belgian-style waffle iron. Toss berries with 1/4 cup sugar, lightly mashing some with the back of a spoon.
  • In a large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together eggs, milk, oil, remaining 1/4 cup sugar, baking soda, and vanilla. Whisk wet ingredients into dry mixture just until combined.
  • Ladle 1 cup batter into waffle iron. Cook until golden and crisp, about 6 minutes. Repeat with remaining batter, whisking between batches for even cooking. Serve warm, with yogurt, macerated berries, and syrup.

WHOLE WHEAT WAFFLES



Whole Wheat Waffles image

"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."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 20 waffles (4-in. x 4-in.).

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 132 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 273mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

WHOLE-GRAIN WAFFLES WITH STRAWBERRIES AND ALMONDS



Whole-Grain Waffles with Strawberries and Almonds image

A restaurant waffle with syrup and whipped cream (yes!) can have 530 calories and 11 grams saturated fat (no way!). We serve up the goodies but hold the extra calories.

Provided by Stephanie Clarke

Categories     Breakfast     Brunch     Valentine's Day     Low Cal     Buffet     Strawberry     Almond     Oat     Healthy     Self     Diabetes-Friendly

Yield Makes 3 waffles

Number Of Ingredients 15

1/2 cup rolled oats
1/2 cup whole-wheat flour
1 tablespoon ground flaxseed
2 teaspoons baking powder
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 egg, separated
3/4 cup skim milk
1/4 cup mashed banana
1 tablespoon canola oil
Vegetable oil cooking spray
3/4 cup nonfat plain Greek yogurt, divided
1 1/2 cups sliced strawberries, divided
3 tablespoons sliced almonds, divided
6 teaspoons maple syrup, divided

Steps:

  • Heat waffle iron. In a blender, process oats until flourlike in texture. In a bowl, combine oats with flour, flaxseed, baking powder, pumpkin pie spice and salt. In a second bowl, beat egg white until stiff peaks form. In a third bowl, mix milk, banana, oil and egg yolk. Gently stir milk-banana mixture into dry ingredients; gently fold in egg white until just combined. Coat waffle iron with cooking spray; pour 1/3 cup batter onto iron, and cook until waffle is crispy and pale gold, about 4 minutes. Repeat twice. Top each waffle with 1/4 cup yogurt, 1/2 cup strawberries, 1 tablespoon almonds and 2 teaspoon syrup.

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