TLC Cooking "Lemon Poppy Seed Waffles with Fresh Blueberries"

Lemon Poppy Seed Waffles with Fresh Blueberries

Cook Time 12 minutes
Prep Time 15 minutes

YIELD Makes 6 servings
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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:

Combine blueberries and 1 teaspoon sugar substitute in small microwavable bowl. Microwave on MEDIUM (50%) 3 to 4 minutes or until warm. Set aside.
Combine flours, remaining 1/2 cup sugar substitute, poppy seeds, baking powder, baking soda, and salt in medium bowl; stir to mix well.
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.
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.
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:

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