PANTRY, FRIDGE & FREEZER STAPLES
Belgian Waffles with Easy Lemon-Berry Compote 7–9
P r e p 1 0 m i n
C o o k 2 0 m i n
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Ser ves 6
Fluffy waffles make a weekend more special, or a weekday morning feel like a weekend. We used frozen berries, but reach for fresh when they’re in season in summer.
3 cups mixed frozen berries (from 14-oz bag), divided 1 tsp fresh lemon zest ½ tsp cornstarch 1½ cups white whole-wheat flour 1 tsp baking powder 1 tsp baking soda ½ tsp salt 2 tbsp sugar 1 large egg 1¾ cups buttermilk, at room temperature 1 tbsp unsalted butter, melted
1. In a small saucepan, cook 2 cups berries over medium high heat until the berries are soft and release their juices, about 5 minutes. Stir in the lemon zest and cornstarch and cook for 1 minute until thickened. Stir in the remaining 1 cup berries. Keep warm. 2. Preheat a waffle iron. Meanwhile, in a medium bowl, whisk the flour, baking powder, baking soda, salt, and sugar. In another small bowl, whisk the egg, milk, and butter. Combine the wet and dry ingredients and stir until just combined. 3. Spoon ⅓ cup of the batter into the waffle iron and cook according to the manufacturer’s directions or until the waffle is crisp. Repeat with the remaining batter. Top the waffles with the warm compote and serve warm. Per serving (1 waffle and ¼ cup compote) 239 Cal, 5 g Total Fat, 2 g Sat Fat, 575 mg Sod, 40 g Total Carb, 16 g Sugar, 3 g Fib, 9 g Prot. See photograph on pages 40 to 41.
TEST KITCHEN TIP
The waffles and compote can be made the night before. Just crisp the waffles in a toaster and warm the compote in the microwave for 1 to 2 minutes on Low. Or freeze the waffles and pop them in the toaster on the defrost setting for a quick homemade breakfast anytime.
Easy Ever yday Cooking
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