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Friday, January 11 2013
Cornmeal Waffles with Blueberry Compote
Recipe from 
Servings: 8
Prep Time: 15 mins
    3/4  cup  flour
    1/2  cup  cornmeal
     tablespoons  packed brown sugar*
     teaspoon  baking powder
    1/4  teaspoon  salt
     cup  buttermilk
    1/2  cup  fat-free milk
     tablespoons  canola oil
       egg yolks
    1/2  teaspoon  vanilla
       egg whites
       recipe Blueberry Compote (below)
Blueberry Compote
     cup  apple jucie
     tablespoon  lemon juice
     cups  fresh blueberries
    1/2  teaspoon  finely shredded lemon peel
    1/8  teaspoon  ground cinnamon
In a large bowl combine flour, cornmeal, brown sugar, baking powder, and salt.
In a medium bowl combine buttermilk, milk, oil, egg yolks, and vanilla. Whisk to combine. Whisk mixture into flour mixture until just combined (do not overmix).
In a large bowl beat egg whites with an electric mixer on medium-high speed until soft peaks form. Fold egg whites gently into batter.

test kitchen tip:
If using a 6-inch round waffle iron, use 1/2 cup batter per waffle and serve three quarters of a round waffle per serving.

*sugar substitutes:
Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.
Per Serving with Substitute: Same as above, except 191 cal., 28 g carb., 175 mg sodium.

blueberry compote
In a medium saucepan bring apple juice and lemon juice to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until reduced by half. Stir in fresh blueberries, lemon peel, and cinnamon. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes more. Makes 1-2/3 cups.
nutrition information
Per serving: Calories 204, Total Fat 7 g, Cholesterol 54 mg, Sodium 176 mg, Carbohydrate 31 g, Fiber 2 g, Protein 5 g, Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:20 am   |  Permalink   |  0 Comments  |  Email

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