Fresh Cranberry Waffles With Orange Butter Sauce
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 354.88 ml nonfat yogurt
- 354.88 ml low fat cottage cheese (or 1 1/2 cups soft tofu)
- 354.88 ml low-fat buttermilk
- 14.79 ml pure vanilla extract
- 473.18 ml unbleached flour
- 14.79 ml baking powder
- 3 egg whites
- 118.29 ml sugar
- 236.59 ml fresh cranberries, chopped finely (or 1 cup leftover sweet cranberry relish from Thanksgiving)
- 157.80 ml slivered almonds, roasted and chopped (optional-can substitute pecans or walnuts)
-
Orange Butter Sauce
- 44.37 ml butter
- 236.59 ml honey
- 44.37 ml freshly squeezed orange juice
- 29.58 ml finely grated orange zest
directions
- Preheat the waffle iron until very hot. Grease with cooking oil. If using the optional chopped nuts, lightly roast in dry skillet and set aside.
- Chop the fresh cranberries finely and mix with the sugar.
- Place the nonfat yogurt and cottage cheese in a blender and puree. Place in mixing bowl and stir in the buttermilk and vanilla extract.
- Sift the flour and baking powder together. Whip the flour mixture into the buttermilk mixture. Stir in the sugared cranberries.
- Beat egg whites to soft peaks and fold into batter gently.
- To make the orange butter sauce, cook the butter, honey, and fresh orange juice over medium-high heat for 15 minutes. DO NOT boil. Stir in fresh orange zest.
- Garnish waffles with nuts if desired. Serve warm.
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RECIPE SUBMITTED BY
COOKGIRl
United States