Spiced Waffles with Pumpkin Cream - Recipe.com

By jeaninemg

Ingredients

• Waffles:
• 1 1/4 cups whole wheat pastry flour or whole wheat flour see savings
• 1/4 cup all-purpose flour see savings
• 2 tablespoons flaxseed meal see savings
• 1 tablespoon sugar* or sugar substitute equivalent to 1 tablespoon see savings
• 1 1/2 teaspoons baking powder see savings
• 1/2 teaspoon pumpkin pie spice see savings
• 1/8 teaspoon salt see savings
• 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten see savings
• 1 cup fat-free milk see savings
• 2 tablespoons canola oil see savings
• 2 tablespoons finely chopped, toasted hazelnuts** (optional)
• Recipe Pumpkin Cream (below) see savings
• 2 tablespoons finely chopped, toasted hazelnuts** (optional) see savings
• 1/3 cup canned pumpkin see savings
• 1/8 teaspoon pumpkin pie spice see savings
• 1 cup thawed frozen light whipped dessert topping see savings

Details

Servings 2
Preparation time 20mins
Cooking time 30mins
Adapted from recipe.com

Preparation

Step 1

1.
In a medium bowl stir together whole wheat flour, all-purpose flour, flaxseed meal, sugar, baking powder, pumpkin pie spice, and salt. Make a well in the center of flour mixture; set aside.

2.
In a small bowl whisk together egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be thick and slightly lumpy). If desired, fold in 2 tablespoons hazelnuts.

3.
Lightly grease and preheat a regular waffle baker. Pour 1 to 1-1/4 cups batter onto grids, spreading to cover. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter.

4.
Meanwhile, prepare Pumpkin Cream. Divide waffles among four serving plates. Top with Pumpkin Cream and, if desired, sprinkle with 2 tablespoons hazelnuts. Makes 4 (two 4-inch waffles and about 1/3 cup Pumpkin Cream each) servings

*Sugar Substitutes:

Choose from Splenda Granular, Sweet 'N Low bulk or packets, or Equal Spoonful or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar.

Per Serving with Substitute: Same as above, except 281 cal., 38 g carb. Exchanges: 0.0 other carb. Carb choices: 2.5

**Test Kitchen Tip:

To toast hazelnuts, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 8 to 10 minutes or until golden brown, stirring a few times to toast evenly. Remove nuts from oven and place on a clean kitchen towel. Rub vigorously with a towel to remove skins.

Pumpkin Cream

In a small bowl combine pumpkin and pumpkin pie spice. Fold in whipped dessert topping. Makes about 1-1/4 cups.

Nutrition information

Per serving: Calories 292, Total Fat 11 g, Cholesterol 1 mg, Sodium 265 mg, Carbohydrate 41 g, Fiber 5 g, Protein 9 g, Percent Daily Values are based on a 2,000 calorie diet