Apricot Pecan Waffles 19-06-15

Apricot Pecan Waffles

Ingredients

1 can (15 1/4 oz.) apricot halves
1 cup low-fat vanilla yogurt
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 cups buttermilk
1 large egg yolk
1 tablespoon vanilla
1 tablespoon canola oil
1/4 cup finely chopped pecans
3 large egg whites

Directions

Heat waffle iron. Drain and dice apricots; reserve 1/2 cup syrup, set both aside. Combine yogurt and reserved syrup; set aside for topping.

Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside.

Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans.

Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny. Stir 1/4 of egg whites into waffle batter. Fold in remaining egg whites. Measure 2/3 cup batter for each waffle.

Cook about 4 minutes. Serve with reserved yogurt topping.

From Apricot Producers

Serves: 8

Low Fat Recipes: Apple Breakfast Bread

Low Fat Recipes: Apple Breakfast Bread

Ingredients

2 apples
1 cup whole wheat flour
1 cup unbleached flour
1/2 cup oat bran
1 tspn. baking powder
1 tspn. baking soda
1 tspn. ground cinnamon
1/3 cup coarsely chopped almonds
3 egg whites
3/4 cup nonfat yogurt
1/3 cup maple syrup
1 tbsp. canola oil
1 tspn. vanilla extract
1/4 cup apricot all-fruit preserves
1 tbsp. orange juice

Directions

Coat a 9-inch tube pan with nonstick spray.
Cut 1 apple into slices and arrange them around the bottom of the pan. Chop the other apple and set aside.
In a large bowl, mix the whole wheat flour, unbleached flour, oat bran, baking powder, baking soda and cinnamon. Stir in the chopped apples and almonds.
In a medium bowl, combine the egg whites, yogurt, maple syrup, oil and vanilla.
Pour the liquid ingredients over the flour mixture. Stir to combine, but don't overmix.
Add the batter to the prepared pan and level out the top. Bake at 375 degrees F for 25 minutes.
Let cool for 5 minutes on a wire rack. Run a knife between the bread and the sides of the pan to loosen the bread. Let stand for 10 minutes before unmolding. Cool completely before serving.
Combine the preserves and orange juice in a 1-quart saucepan. Heat briefly to melt the preserves. Drizzle over the bread. Makes 1 loaf; 12 slices