Potato waffles with peach sauce

4 waffles

Ingredients

Quantity Ingredient
1 cup Unbleached flour;
2 teaspoons Baking powder;
¼ teaspoon Allspice;
1 cup Skim milk;
½ cup Fat-free egg substitute;
1½ cup Nonfat plain yogurt;
2 Peaches; chopped
1 tablespoon Honey;
2 cups Mashed potatoes;
¼ cup Hazelnuts; chopped
3 Egg whites;
2 tablespoons Maple syrup;
⅛ teaspoon Grated nutmeg;

Directions

WAFFLES

PEACH SAUCE

POTATO WAFFLES: Heat a waffle iron and lightly coat the grids with nonstick spray. Sift the flour, baking powder and allspice into a large bowl. In a medium bowl, combine the milk, egg substitute and honey. Stir in the potatoes and hazelnuts. Pour the liquid ingredients into the dry ingredients and mix well. In a clean bowl with clean beaters, beat the egg whites until stiff. Gently fold the whites into the batter. Pour some batter into the waffle iron. Cook until the steaming stops and the waffles are crisp. (Because of the moisture in the potatoes, these waffles.) Serve with the peach sauce.

Makes 4 waffles. Per waffle: 304 cal; 8.2g fat; 3mg cho; 524mg sod; PEACH SAUCE: In a small bowl, combine the yogurt, peaches, syrup and nutmeg. Yields 1-½ cups. Per ½ cup: 0 cal; ⅕ fat; 1.2mg cho; 55.9 sod; Source: Prevention's Quick & Healthy Cooking Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 12-02-94

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