Low-Fat California Apricot Waffles
|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|
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.
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