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Nonfat sour cream and nonfat vanilla yogurt moisten these waffles, reducing the need for added butter-and making the waffles a good source of calcium. Top them with fresh fruit and maple syrup.

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  • 3/4 c. skim milk
  • 1/2 c. nonfat vanilla yogurt
  • 1/4 c. nonfat sour cream
  • 2 egg yolks
  • 1 tbsp. canola oil
  • 1 tsp. vanilla
  • 1 3/4 c. cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. sugar
  • 4 egg whites

Directions

    1. Step 1Preheat a waffle iron according to the manufacturer’s directions.
    2. Step 2In a small bowl, combine the milk, yogurt, sour cream, egg yolks, oil, and vanilla. Mix well.
    3. Step 3In a large bowl, combine the flour, baking powder, baking soda, salt, and 1/4 cup of the sugar. Mix well. Add the egg-yolk mixture and stir until the batter is smooth.
    4. Step 4Place the egg whites in a medium bowl. Using an electric mixer, beat on medium speed until foamy. Gradually beat in the remaining 1/4 cup sugar. Increase the speed to high and continue
    5. Step 5to beat until soft peaks form. Fold the egg-white mixture into the batter.
    6. Step 6Spoon a scant 3/4 cup batter into the center of the waffle iron. Cook until the waffle is golden brown and crispy. (Do not press on the iron during cooking or the waffle will collapse.) Repeat to make a total of 10 waffles.
To save time in the morning, partially prepare the batter the night before. In a small bowl, combine the liquid ingredients except for the eggs. Cover the bowl and refrigerate. In a large bowl, combine the dry ingredients and cover with plastic wrap. In the morning, mix the egg yolks into the liquid ingredients, beat the egg whites and sugar, and follow the rest of the directions.
For a nice presentation, dust the waffles with confectioners’ sugar.
Store leftover waffles in the freezer. Wrap them in a double layer of plastic and foil.

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