MAKEOVER OVERNIGHT YEAST WAFFLES

Makeover Overnight Yeast Waffles image

The revamped waffles have nearly 60% less fat and about 33% fewer calories. The two eggs called for in the original recipe were retained, but the whites were separated from the yolks. The yolks were added to the batter before it was refrigerated overnight. The egg whites were beaten and folded in the next day to help keep the fluffy interior and crispy exterior of these waffles.-Mary Balcomb, Florence, Oregon

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 10 servings.

Number Of Ingredients 9

Previous Next

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
2 cups warm fat-free milk (110° to 115°)
2 large eggs, separated
2 tablespoons butter, melted
1 tablespoon canola oil
1-3/4 cups all-purpose flour
1 teaspoon salt

Steps:

In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Let egg whites stand at room temperature for 30 minutes. In a small bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites. , For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.

Nutrition Facts : Calories 148 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges