Lemon Poppy Seed Waffles with Blueberries: A Delicious & Easy Recipe

INGREDIENTS

1‑1/2 cups fresh or frozen blueberries, thawed 1/2 cup plus 1 teaspoon sugar substitute,* divided 3/4 cup all-purpose flour 1/3 cup whole wheat flour 2 teaspoons poppy seeds 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/2 cup low-fat buttermilk 3/4 cup cholesterol-free egg substitute 1 tablespoon canola oil 1 teaspoon grated lemon peel 1/2 teaspoon vanilla 1 teaspoon powdered sugar *This recipe was tested with sucralose-based sugar substitute.

PREPARATION:

1. Combine blueberries and 1 teaspoon sugar substitute in small microwavable bowl. Microwave on MEDIUM (50%) 3 to 4 minutes or until warm. Set aside.
2. Combine flours, remaining 1/2 cup sugar substitute, poppy seeds, baking powder, baking soda, and salt in medium bowl; stir to mix well.
3. Combine buttermilk, egg substitute, oil, lemon peel and vanilla in another medium bowl; stir to combine. Add buttermilk mixture to flour mixture; stir just until moistened.
4. Spray waffle iron with nonstick cooking spray; preheat. Spoon about 1/4 cup batter into waffle iron, spreading batter to edges. Cook 4 to 5 minutes or until steaming stops. Repeat with remaining batter.
5. Sprinkle waffles with powdered sugar. Serve with blueberry sauce.

This recipe appears in: Pancakes & Waffles NUTRITIONAL INFORMATION: Serving Size: 1 (4-inch) waffle with 1/4 cup blueberries Fiber 2 g Carbohydrate 26 g Cholesterol 1 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 23 % Calories 171 Protein 7 g Sodium 213 mg DIETARY EXCHANGE: Fruit 1/2 Starch 1-1/2 Meat 1/2