Healthy Cooking
Low-Fat California Apricot Waffles
Ingredients
| 1 can (15 1/4 oz.) | California apricot halves |
| 1 cup | all-purpose flour |
| 1 cup | whole wheat flour |
| 1/4 tsp | baking soda |
| 1 1/2 tsp | baking powder |
| 3 tbsp | sugar |
| 1/2 tsp | salt |
| 1 | egg yolk |
| 1 3/4 cups | buttermilk |
| 2 tbsp | butter, melted |
| 3 | egg whites |
| 1 cup | low-fat vanilla yogurt |
| 1/3 cup | maple syrup |
Directions
Drain liquid from the apricots. Take three 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.
Servings: About 8
Source: Apricot Producers of California http://www.apricotproducers.com
WHY APRICOTS ?
Apricots are known for their delicate, sweet flavour and soft, velvety skin, but it’s their nutrient content that has us seeking them out this month. Low in calories and packed with disease-fighting antioxidants, apricots get two thumbs up on the nutrition front. In season until the end of August, fresh locally grown apricots are a fleeting summer treat worth enjoying while you can!More recipes with Apricots
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