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Breakfast Recipes pg 3 >  Waffles, Low Fat California Apricot



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Servings:  About 8


    • 1 (15¼ oz.) can California apricot halves
    • 1 cup all-purpose flour
    • 1 cup whole wheat flour
    • 1/4  teaspoon baking soda
    • 1½ teaspoons baking powder
    • 3 tablespoons sugar
    • 1/2 teaspoon salt
    • 1 egg yolk
    • 1¾ 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  (15¼ oz.) can apricot halves, drained.  Slice each apricot into quarters and arrange over vanilla yogurt.

Apricot Producers of California -
Created by Diane Wegner Deshler


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