Prep 25 mins
Cook 15 mins
From Betty Crocker Mobile Substitution You can use almost any flavor of yogurt in these waffles. Raspberry, vanilla and strawberry-banana are great alternatives. Did You Know? Waffle irons come in a variety of shapes and sizes. Each waffle iron uses a different amount of batter, so you may end up with fewer or more waffles. Time Saver Skip making the sauce, and top these waffles with a dollop of yogurt and a sprinkle of additional granola Nutrition Information: 1 Waffle: Calories 140 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 24g (Dietary Fiber 0g, Sugars 11g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 4%; Iron 2% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet
- 2⁄3 cup maple-flavored syrup
- 2⁄3 cup raspberry jam or 2⁄3 cup preserves
- 1 cup strawberry, cut into fourths
- 1 1⁄2 cups Bisquick, mix
- 1⁄2 cup granola cereal
- 1⁄2 cup gold medal whole wheat flour
- 1 1⁄2 cups milk
- 3 tablespoons vegetable oil
- 2 eggs
- 1 (6 ounce) containeryoplait original strawberry yogurt (2/3 cup)
- Cool Whip
- 1. In 1 1/2-quart saucepan, heat syrup and jam to boiling, stirring occasionally. Stir in strawberries; remove from heat and keep warm.
- 2. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating).
- 3. In medium bowl, stir all waffle ingredients until blended. Pour batter by 2/3 cupfuls onto center of hot waffle iron; close lid.
- 4. Bake 2 to 3 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve with sauce. Top with Cool Whip.
We thoroughly enjoyed these waffles, what with the whole wheat flour & the granola! Also went with the berry sauce, & although it would probably have been much better with fresh strawberries, this time around I roughly chopped some thawed from frozen ones to use! Will certainly make these again! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef]