LOW-FAT CALIFORNIA APRICOT WAFFLES
Servings: About 8
• 1 (15 1/4 oz.) can California apricot halves
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 egg yolk
• 1 3/4 cups buttermilk
• 2 tablespoons butter, melted
• 3 egg whites
• 1 cup low-fat vanilla yogurt
• 1/3 cup maple syrup
Drain liquid from the apricots. Take 3 apricot halves and purée in blender or food processor until smooth to make 1/4 cup purée. Finely chop the remaining apricots and set aside. They will measure about 8-10 tablespoons.
In a medium-sized mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, sugar and salt. Set aside. In a small bowl, combine the egg yolk, buttermilk, melted butter, and the 1/4 cup apricot purée. Mix until smooth. Pour the liquid ingredients into the dry ingredients. Blend just until smooth.
Place the egg whites in a medium-sized bowl. Beat the egg whites until stiff but not dry. Fold the whites into the waffle batter. When mixed, fold in the chopped apricots. Cook with a waffle iron.
Garnish: Place 2 tablespoons of vanilla yogurt on each waffle. Pour a drizzle of maple syrup over each waffle.
Optional garnish:
1 (15 1/4oz.) can apricot halves, drained. Slice each apricot into quarters and arrange over vanilla yogurt.
Apricot Producers of California - www.apricotproducers.com
Created by Diane Wegner Deshler
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