HEAT Belgian waffle iron; grease if necessary. BEAT all ingredients with wire whisk or hand beater until smooth. Pour batter by scant 1 cupfuls onto center of hot waffle iron. BAKE 3 to 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. 6 servings. For Regular Waffle Iron: Heat regular waffle iron; grease if necessary. Pour batter onto center of hot waffle iron. Bake until steaming stops and waffle is golden brown. Carefully remove waffle. Twelve 4-inch squares (three 9-inch waffles). Freezing and Reheating Directions: Stack cooled waffles between waxed paper. Wrap in aluminum foil and freeze. To reheat in oven, unwrap waffles; remove waxed paper. Heat on ungreased cookie sheet in 400 degree oven 8 to 10 minutes or until hot. To reheat in microwave, unwrap frozen waffles; remove waxed paper. Place on microwavable plate. Microwave uncovered on high: 1 section 35 to 45 seconds, 2 sections 1 to 1-1/2 minutes, 4 sections 1-1/2 to 2 minutes. No-Cholesterol Belgian Waffles: Substitute 1-1/4 cups skim milk for the 1-1/3 cups milk and 2 egg whites or 1/4 cup cholesterol-free egg product for the egg. From
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 44 (14%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 36.3mg||11 %|
|Sodium 18.7mg||1 %|
|Potassium 111.3mg||3 %|
|Total Carbohydrate 57.7g||17 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 55.7g|
|Protein 9.2g||13 %|
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Calories per serving: 317
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