Low-Fat California Apricot Waffles

Breakfast.

Low-Fat California Apricot Waffles

Ingredients

Quantity 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 http://www.apricotproducers.com" />