Operating instructions

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• fat 13g • sat fat 7g • chol. 53 mg • sod. 327mg

•

calc. 71mg • fiber 4g

LEMON WAFFLES

Makes 30 waffles

3 cups (750 mL) unbleached flour

⁄4 cup (175 mL) granulated sugar

4 teaspoons (20 mL) baking soda

1 teaspoon (5 mL) salt

4 eggs

2 cups (500 mL) buttermilk

2 teaspoons (10 mL) pure vanilla extract

⁄4 cup (50 mL) fresh lemon juice

2 tablespoons (30 mL) lemon zest

⁄4 cup (175 mL) unsalted butter, melted

2 cups (500 mL) vanilla yogurt

Place flour, sugar, baking soda, and salt in

mixing bowl and stir to combine. In a second

bowl, whisk eggs, buttermilk, and vanilla until

blended. Stir into dry ingredients. Stir in lemon

juice and zest. Fold in melted butter and then

vanilla yogurt with a rubber spatula or wooden

spoon. Let batter rest a few minutes before

using. Preheat your Cuisinart

Waffle Iron on

setting #3.

When preheated, green indicator light will

illuminate. Pour

⁄2 cup (125 mL) of batter onto

the centre of the lower grid. Allow batter to

spread toward edges for 5 seconds. Close lid of

waffle iron – green indicator light will turn off.

When green indicator light turns on again, waffle

is ready. Open lid and carefully remove baked

waffle. Repeat with remaining batter. For best

results, serve immediately.

Variations: For lemon ginger waffles, add

1 tablespoon (15 mL) of grated fresh ginger to

the batter with the juice and zest. For lemon

blueberry waffles, add 2 cups (500 mL) of blue-

berries to the batter as the last ingredient.

Nutritional information per waffle:

Calories 135 (38% from fat) • carb. 18g • pro. 3g

• fat 6g • sat fat 3g • chol. 42mg • sod. 182mg

• calc. 52mg • fiber 0g

SUPER MULTIGRAIN WAFFLES

These crispy waffles have a nice texture

and pleasant flavour; you would never

know they are good for you.

Makes 24 waffles

2 cups (500 mL) whole wheat flour

1 cup (250 mL) unbleached flour

1 cup (250 mL) old-fashioned oats

2 teaspoons (10 mL) baking powder

2 teaspoons (10 mL) baking soda

1 teaspoon (5 mL) salt

4 eggs, lightly beaten

2 cups (500 mL) soy milk

⁄4 cup (50 mL) pure maple syrup

2 teaspoons (10 mL) vanilla extract

⁄4 cup (175 mL) unsalted butter, melted

⁄4 cup (50 mL) flaxseed oil

2 cups (500 mL) lowfat plain yogurt

1 cup (250 mL) pecans or walnuts, finely

chopped (optional)

Place whole wheat flour, unbleached flour, oats,

baking powder, baking soda, and salt in mixing

bowl and stir to combine. In a separate bowl

stir together eggs, soy milk, syrup, and vanilla

and add to the dry ingredients. Stir in butter,

flaxseed oil, and yogurt/cottage cheese.

Finally stir chopped nuts into batter. Let batter

rest 5 minutes before using. Preheat your

Cuisinart

Waffle Iron on setting #3.

When preheated, green indicator light will

illuminate. Pour 2 cups (500 mL) of batter along

the centre of the lower grid. Allow batter to

spread toward edges for 5 seconds. Close lid of

waffle iron – green indicator light will turn off.

When green indicator light turns on again, waffle

is ready. Open lid and carefully remove baked

waffle. Repeat with remaining batter. For best

results, serve immediately.

Nutritional information per waffle with yogurt:

Calories 105 (17% from fat) • carb. 17g • pro. 5g

• fat 2g • sat fat 0g • chol. 36mg • sod. 243mg

• calc. 58mg • fiber 2g

With 1% - fat cottage cheese:

Calories 116 (17% from fat) • carb. 17g • pro. 7g

• fat 2g • sat fat 1g • chol. 36mg • sod. 307mg

• calc. 33mg • fiber 2g

VANILLA YOGURT PECAN

WAFFLES

These waffles have a subtle, nutty

sweetness and are nice and crispy.

Makes 24 waffles

2 cups (500 mL) unbleached flour

2 cups (500 mL) whole wheat flour

⁄4 cup (50 mL) plus 2 tablespoons (30 mL)

light brown sugar, firmly packed

teaspoons (20 mL) baking soda

1 teaspoon (5 mL) cinnamon

1 teaspoon (5 mL) salt

powder, baking soda, cinnamon, and salt. Stir to

blend. Add the liquid ingredients and whisk until

smooth. Let batter rest 5 minutes before using.

Preheat your Cuisinart

Waffle Iron on setting #3.

When preheated, green indicator light will

illuminate. Stir walnuts into batter. Pour 2 cups

(500 mL) batter along the centre of the lower

grid. Allow batter to spread toward edges for 5

seconds. Close lid of waffle iron – green

indicator light will turn off. When green indicator

light turns on again, waffle is ready. Open lid

and carefully remove baked waffle. Repeat with

remaining batter. For best results, serve

immediately.

*This is a little less than

⁄2 of a 15-ounce (425

grams) can. Measure out

⁄4 cup (175 mL) of the

remaining pumpkin and freeze to make these

waffles at another time.

Nutritional Information per waffle:

Calories 307 (51% from fat) • carb. 30g • pro. 8g

• fat 18g • sat fat 3g • chol. 51mg • sod. 269 mg

• calc. 86 mg • fiber 2g

OATMEAL RAISIN WAFFLES

These waffles taste like an oatmeal

raisin cookie. They are delicious when

spread with apple butter.

Makes 18 waffles

⁄4 cup (50 mL) plus 2 tablespoons (30 mL)

packed light brown sugar

3 cups (750 mL) all-purpose flour

2 cups (500 mL) oatmeal (regular rolled

oats, not quick oats)

4 teaspoons (20 mL) ground cinnamon

1 tablespoon (15 mL) baking powder

2 teaspoons (10 mL) baking soda

1 teaspoon (5 mL) salt

3 cups (750 mL) buttermilk

4 large eggs, lightly beaten

⁄4 cup (175 mL) vegetable oil (you may

substitute unsalted butter, melted and

cooled)

1 teaspoon (5 mL) vanilla extract

⁄3 cups (335 mL) raisins

Crumble the brown sugar to remove any lumps

and place in a medium bowl with flour, oatmeal,

cinnamon, baking powder

, baking soda, and

salt. Stir to blend. Add buttermilk, eggs, oil, and

vanilla. Stir until well blended and smooth. Stir

in raisins. Let batter r

est 5 minutes befor

e using.

Preheat your Cuisinar

fle Ir

on on setting #3.

When preheated, green indicator light will

illuminate. Pour 2 cups (500 mL) batter along the

centre of the lower grid; spread batter using a

heatproof spatula to within

⁄2 inch (1 cm) of the

edge of the grid. Close lid of waffle iron – green

indicator light will turn off. When green indicator

light turns on again, waffle is ready. Open lid

and remove baked waffle. Repeat with remaining

batter. For best results, serve immediately.

Nutritional Information per waffle:

Calories 278 (36% from fat) • carb. 38g • pro. 7g

• fat 11g • sat fat 2g • chol. 49mg • sod. 351mg

• calc. 77mg • fiber 2g

CHOCOLATE BUTTERMILK

WAFFLES

Great for breakfast, or try as a base

for a hot fudge sundae.

Makes 24 waffles

3 cups (750 mL) unbleached flour

1 cup (250 mL) unsweetened cocoa,

sifted

⁄4 cup (50 mL) granulated sugar

⁄4 cup (50 mL) light brown sugar, packed

4 teaspoons (20 mL) baking soda

1 teaspoon (5 mL) salt

4 eggs, lightly beaten

2 teaspoons (10 mL) vanilla extract

⁄4 cup (175 mL) unsalted butter, melted

2 cups (500 mL) buttermilk

2 cups (500 mL) lowfat yogurt (plain or

vanilla)

2 cups (500 mL) semi sweet chocolate

chips

Place flour, cocoa, sugars, baking soda, and

salt in a medium mixing bowl. Stir to combine.

Stir in eggs, vanilla, butter, buttermilk, and

yogurt successively, making sure each

ingredient is incorporated well. Finally stir

chocolate chips into batter. Let batter rest

5 minutes before using. Preheat your Cuisinart

Waffle Iron on setting #3.

When preheated, green indicator light will

illuminate. Pour 2 cups (500 mL) of batter along

the centre of the lower grid. Allow batter to

spread toward edges for 5 seconds. Close lid of

waffle iron – green indicator light will turn off.

When green indicator light turns on again, waffle

is ready. Open lid and carefully remove baked

waffle. Repeat with remaining batter. For best

esults, ser

ve immediately

Nutritional information per waf

fle:

Calories 267 (43% from fat) • carb. 34g • pro. 5g