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Waffles With Blueberry Sauce Recipe
|Blueberry sauce||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Toasted wheat germ||3 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Bananas||2 Small, sliced to make 2 cups|
Serving size: Complete recipe
Calories 1422 Calories from Fat 557
% Daily Value*
Total Fat 63 g96.4%
Saturated Fat 8.6 g43.2%
Trans Fat 0 g
Cholesterol 4.6 mg
Sodium 344.7 mg14.4%
Total Carbohydrates 170 g56.6%
Dietary Fiber 12.9 g51.4%
Sugars 28.2 g
Protein 42 g84.6%
Vitamin A 1.6% Vitamin C 18.4%
Calcium 31.3% Iron 53.6%
*Based on a 2000 Calorie diet
In a medium mixing bowl stir together the flour, wheat germ and salt.
Combine the milk and cooking oil.
Add to the flour mixture all at once.
Stir just till mixture is combined but still slightly lumpy.
In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight).
Gently fold beaten egg whites into the batter, leaving a few fluffs of egg white.
Do not overmix.
Pour part of the batter onto the grids of a preheated waffle baker that is lightly greased with shortening.
Close lid quickly; do not open during baking.
Bake according to manufacturer's directions.
Repeat with remaining batter.
Use a fork to help lift the baked waffle off the grids.
To keep baked waffles warm for serving, arrange in a single layer on a wire rack placed on a baking sheet; place in a warm oven.