MAKES twelve 4-1/2-inch squares. *These tender waffles are practically fat free. The butter granules (such as butter buds) add richness but negligible fat. In repeated testings, we found them to be crispers lighter and more flavorful than the same recipe made with a tablespoon or two of oil. Make the waffles tart by adding one-half cup dried cherries to the batter and serve with Orange and Dried Cranberry Sauce; or sweeter with one-third cup dried blueberries and serve with dried Blueberry Honey Sauce or with a Strawberry-Peach Sauce. PREPARATION *Prepare sauce of your choice and set aside. Grind the millet in a blender until the kernels are at least half their original size. Place them in a large mixing bowl with the other ingredients except the buttermilk, egg substitute and vanilla, and stir until completely blended. Add the buttermilk, egg substitute and vanilla and stir until thoroughly blended. *Coat the waffle iron with a light film of vegetable spray. Heat the waffle iron and cook the waffles according to the manufacturers directions. Between each batch stir the batter and spray the grids of the iron to prevent the waffles from sticking. Keep each batch warm and when they are all cooked, serve immediately with the sauce. >(c) 1997 Helen Cassidy Page and John Speer Schroeder, The Stanford University Healthy Heart Cookbook (Chronicle). Phannema@wizard.ucr.edu mcPER SERVING: 190CAL, 2.8G fat (13.1% cff) Fiber: 2.0 g; Carbs: 32.3 >(c)1998Jan Archive by Eat-Lf Mailing List Recipe by: Healthy Heart Cookbook (1997) Stanford University Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 6|
|Calories from Fat: 33 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 9mg||3 %|
|Sodium 283.5mg||10 %|
|Potassium 332.5mg||9 %|
|Total Carbohydrate 49.6g||15 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 46.4g|
|Protein 9.5g||14 %|
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Calories per serving: 267
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