Cornmeal adds appealing texture to these waffles and hot cherry sauce is a tasty, nutrient-rich alternative to maple syrup. Any fine cornmeal works in the recipe. If you want to use whole-grain cornmeal, look for finely ground cornmeal labeled “whole-grain” or “stone-ground” in the natural-foods section of the supermarket or at natural-foods stores.

Servings: 6 servings, one 6-inch Belgian waffle & 1/4 cup sauce each
Total Time: 1 hour
Ease of Preparation: Easy
Health: Low Sodium, Low Sat Fat, High Fiber


Ingredients:

Cherry Sauce
2 cups fresh or frozen (not thawed) pitted cherries (10-ounce package)
1/4 cup water
1/4 cup honey
2 teaspoons cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract

Waffles
2 cups white whole-wheat flour (see Note)
1/2 cup fine cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/4 cup packed light brown sugar
2 cups low-fat or nonfat buttermilk
1 tablespoon extra-virgin olive oil or canola oil
2 teaspoons vanilla extract


Steps:

1: To prepare cherry sauce: Combine cherries, water, honey, cornstarch, lemon juice and vanilla extract in a small saucepan. Bring to a boil over medium heat and cook, stirring occasionally, until the mixture thickens, about 1 minute. Set aside.

2: To prepare waffles: Preheat oven to 200°F; place a large baking sheet on the center rack.

3: Whisk whole-wheat flour (see Measuring Tip), cornmeal, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and brown sugar in a medium bowl. Add buttermilk, oil and vanilla; whisk until well blended. Add the wet ingredients to the dry ingredients, stirring until just combined.

4: Preheat a Belgian-style waffle iron. Lightly coat it with cooking spray. Add enough batter to cover about two-thirds of the surface (about 2/3 cup); distribute evenly with a spatula. Close and cook until golden brown, 4 to 5 minutes. Transfer the waffles to the baking sheet to keep warm until ready to serve; do not stack. Repeat with the remaining batter, using more cooking spray as needed. Warm the cherry sauce over medium heat until hot and bubbling; serve with the waffles.

Nutrition: (Per serving)

Calories - 380
Carbohydrates - 0
Fat - 5
Saturated Fat - 1
Monounsaturated Fat - 3
Protein - 12
Cholesterol - 74
Dietary Fiber - 6
Potassium - 346
Sodium - 456
Nutrition Bonus - Iron (35% daily value).

Prepare the sauce (Step 1), cover and refrigerate for up to 3 days. To serve, gently reheat. Tightly wrap the waffles and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the toaster. | Equipment: Belgian-style waffle iron

Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer. Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.

Related Links:

  • Honey Oat Quick Bread
  • Healthy Breakfast Recipes