However, the dietitian in me can't help but try to "health-ify" my weekend indulgences. My tasty treat this weekend was new. Yay! Since it is October (holy cow!) and officially pumpkin season, I tried out Pumpkin-Ginger Waffles--dietitian style. I was able to cut the calories almost in half, and they were still yummy enough to be husband approved. Here's how I did it:
- The original recipe from Country Living included 1/4 cup all-purpose flour. I substituted whole wheat flour, which doesn't have a big calorie difference, but does have about 4 times as much fiber.
- I substituted skim milk for buttermilk, and added a splash of lemon juice. This slightly cuts back on fat, and I almost never have buttermilk on hand.
- Using 1/2 cup Splenda instead of 1/2 cup regular sugar saves about 315 calories!
- This is one of my favorites--swapping applesauce for fat in recipes. In this recipe, I used 1/4 cup applesauce instead of 3 tablespoons butter and lost 275 calories! This recipe is highly seasoned, so it still has plenty of yummy taste!
from Amber, RD @ thefoodierd.blogspot.com
Yield: 10 small square waffles
1 1/4 cups whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground nutmeg
2 large eggs
3/4 cup skim milk
1 tsp lemon juice (or vinegar)
1/2 cup canned pumpkin puree
1/2 cup Splenda sweetener
3/4 tsp vanilla extract
1/4 cup no sugar added applesauce
Combine flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg in a large bowl.
Whisk eggs, milk, lemon juice, pumpkin, Splenda, applesauce, and vanilla in a medium bowl. Combine with flour mixture. Do not overmix.
Pour batter onto heated waffle iron (I have to spray mine with cooking spray).