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| 2 Tasse | yogurt plain, nonfat |
| 4 | egg whites |
| 2 Esslöffel | honey |
| 1 1/4 Tasse | all-purpose flour |
| 1 1/2 Teelöffel | baking powder |
| 1 Teelöffel | Baking soda |
| 1/4 Teelöffel | salt |
| 1 Teelöffel | Butter flavor sprinkles (such as Molly McButter) |
| 1 1/2 Tasse | Strawberries (fresh or frozen, thawed) |
| 1/4 Tasse | water |
| 2 | Envelopes sugar substitute |
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In a bowl, mix all dry ingredients. Add egg whites, honey, and yogurt. Mix thoroughly. In a heated non-stick or oiled waffle iron, cook waffles until fairly well browned. It may be necessary to spray the waffle iron with a cooking spray for each waffle to prevent sticking. Serve waffles topped with a berry sauce, flavored non-fat yogurt, or fresh fruit. Makes 11 4-1/2" x 5" waffles.
Per waffle: 92 cal., 1.5% from fat; 2.8 g protein; .1 g fat (0 g sat.); 17.5 g carbo.; 280 mg sodium; 1 mg chol.
Strawberry Sauce For Yogurt Waffles: Thinly slice strawberries. Place strawberries, water, and sugar substitute in a small saucepan. Simmer, over very low heat, until sauce thickens slightly. Serve over pancakes or waffles. Makes 4 servings.
Per serving: 19 cal., 9.1% from fat; .3 g protein; .2 g fat (0 g sat.); 4.4 g carbo.; 3 mg sodium; 0 g chol.
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