California Apricot Pecan Waffles

Recipe Ingredients

1 cup	237ml	Lowfat vanilla yogurt
16 oz	454g	Apricot halves in light syrup - (1 can) - well drained, diced
1/2 cup	164g / 5.8oz	Drained apricot syrup from the above
1 cup	62g / 2.2oz	Whole-wheat flour
1 cup	62g / 2.2oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Baking soda
1/2 teaspoon	2.5ml	Salt
3 tablespoons	45ml	Sugar
2 cups	474ml	Lowfat buttermilk
1 cup	198g / 7oz	Egg yolk (large)
3 cups	594g / 20oz	Egg whites (large)
1 tablespoon	15ml	Vanilla
1 tablespoon	15ml	Canola oil
1/3 cup	48g / 1.7oz	Finely chopped pecans

Recipe Instructions

Heat a waffle iron. In small bowl combine yogurt and 1/2 cup apricot syrup; set aside. In large bowl, combine next 5 ingredients, and 1 tablespoon sugar; set aside. Whisk together buttermilk, egg yolk, vanilla, and oil; mix into dry ingredients just until evenly moistened. Fold in apricots and pecans. Beat egg whites until soft peaks form; add remaining sugar and continue beating until firm peaks form and egg whites are shiny. Stir 1/4 egg whites into waffle batter. Fold in remaining egg whites. Measure 2/3 cup batter for each waffle. Cook about 4 minutes. Serve immediately with yogurt mixture. This recipe yields 8 waffles.

Content per Serving (1 waffle):

calories .. 268 protein .. 9 g carbohydrates .. 43 g

total fat .. 7 g cholesterol .. 31 mg sodium .. 324 mg

Source:
THE CALIFORNIA APRICOT ADVISORY BOARD - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

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