Belgian waffles
10
Points®
Total time: 50 min • Prep: 30 min • Cook: 20 min • Serves: 10 • Difficulty: Easy
These fluffy Belgian waffles are well worth the extra time and effort it takes to make them. They are thicker than traditional waffles with a cakey texture. Waffles freeze really well. Double or triple this recipe and, after they have cooled, arrange the waffles that you wish to freeze in a single layer on a baking sheet and place the baking sheet in your freezer. Once the waffles are individually frozen, you can transfer them to a freezer bag to pull out as needed. Simply reheat them in the slot of a toaster or in the oven. Follow the recipe here, or slather with sugar-free jam and a dollop of fat-free whipped topping for a creamy garnish.
Ingredients
Yeast
¼ oz
Fat free skim milk
3 cup(s), warmed in a microwave for 1 minute
Liquid egg substitute
¼ cup(s)
Vegetable oil
¼ cup(s)
Sugar
¼ cup(s)
Table salt
½ tsp
All-purpose flour
4 cup(s)
Egg whites
3 large
Strawberries
5 cup(s), sliced
Powdered sugar (confectioner's)
10 tsp
Instructions
1
Sprinkle yeast over 1/4 cup milk and let sit 5 minutes.
2
In a large bowl, whisk together 1/4 cup milk, egg substitute and oil. Whisk in yeast mixture, sugar and salt. Stir in flour in 3 parts (1 1/3 cups at a time), alternating with remaining 2 1/2 cups milk.
3
Beat egg whites until soft peaks form, then fold into batter. Cover bowl and let rise until doubled, about 1 hour.
4
Preheat a nonstick waffle iron. Stir batter. Spoon about 3/4 cup batter onto iron, close lid, and bake until brown, about 2 minutes.
5
Serve each waffle with 1/2 cup sliced strawberries and 1 teaspoon powdered sugar. Makes ten 4- x 8-inch waffles.
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