Anita's Tried & True Heart Healthy Recipes

Nutty Pumpkin Waffles

Adapted from
8 servings

2 c unbleached flour 1/2 tsp ground ginger 
1/4 c granulated sugar 1/2 tsp nutmeg 
1/4 c walnuts, chopped 2 whole eggs, separated 
1 tbsp cornstarch 1/2 c canned pumpkin 
2 tsps baking powder 1 3/4 c fat-free milk 
2 tsps cinnamon 2 tbsps light margarine, melted 
1/2 tsp salt  
Heat a standard waffle iron and spray with cooking spray. In a mixing bowl, combine flour, sugar, walnuts, baking powder, cornstarch, cinnamon, salt, ginger, and nutmeg. Mix well. Stir in egg yolks, pumpkin, milk, and margarine. Mix until moistened; set aside. In another mixing bowl, beat egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour enough batter onto hot waffle iron, or filling two-thirds of the waffle iron. Bake for four minutes, or as directed from your waffle iron instructions.
Nutritional Analysis per serving (8 servings total)
Calories 220   %CFF 23 %
Total Fat 6 g   Saturated Fat 0.9 mg
Protein 7 g   Cholesterol 48 g
Carbohydrates 30 g   Sodium 331 mg
Sugars 10 g   Fiber 2 g
4.5 WW Points
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