California Apricots Will Change The Way You Think About Waffles. A healthy, low-fat and deliciously satisfying waffle Waffles have finally evolved to keep pace with our health conscious times. No longer do we need to think of waffles as a breakfast item that begins with a high-fat batter and ends covered with dollops of whipped cream or slavish amounts of butter. With some very minor adjustments, waffles can be healthy, low-fat, and still deliciously satisfying.
A great starting recipe is to mix sweet and slightly tangy fresh California apricots and chopped pecans into a batter made of whole wheat flour and buttermilk. A dollop of low-fat vanilla yogurt provides an easy and tasty topping. Apricots herald the arrival of summer and this tasty treat should be enjoyed now, as it won't be around long. Flavorful fresh California apricots are available mid-May through July. A fruit often overlooked as a breakfast staple, California apricots rank high in vitamins A (beta-carotene) and C, provide a good source of potassium, and contribute iron, calcium, phosphorus, and fiber to the diet. The bonus - apricots are low in fat, calories, and sodium. At other times of the year, canned California apricots can be substituted. Apricots are an irresistible ingredient in a waffle that will truly start your morning off right.
California Apricot Pecan Waffles
Enjoy this easy, delicious and healthy breakfast with your family this weekend. Recipe serves 8.1 pound fresh apricots*
1 cup low-fat vanilla yogurt
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 cups buttermilk
1 large egg yolk
1 tablespoon vanilla extract
1 tablespoon canola oil
¼ cup finely chopped pecans
3 large egg whites
* 1 can (15 ¼oz.) California apricot halves may be substituted when fresh apricots are not available.
Note: An easy topping can be made by mixing ½ cup of juice or syrup with 1 cup vanilla low fat yogurt.) Heat waffle iron. Dice apricots. Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside. Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans. Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny. Stir ¼ of egg whites into waffle batter. Fold in remaining egg whites. Measure 2/3 cup batter for each waffle. Cook about 4 minutes.
Nutritional Analysis for Apricot Pecan Waffles
Per Serving: 258 calories, 22% (57 cal.) from fat; 10 g protein; 7 g fat (1.2 g saturated fat); 42 g carbohydrates (3.7 g fiber); 418 mg sodium; 31 mg cholesterol.
Apricot Waffle Photo (RGB JPEG @ 150dpi)*