Whole-Grain Waffles with Cherry Sauce

Makes: 6 servings, one 6-inch Belgian waffle & 1/4 cup sauce each

Active Time: 1 hour

Total Time: 1 hour

Ingredients :

Cherry Sauce

    2 cups fresh or frozen (not thawed) pitted cherries (10-ounce package)
    1/4 cup water
    1/4 cup honey
    2 teaspoons cornstarch
    1 teaspoon lemon juice
    1 teaspoon vanilla extract

Waffles

    2 cups white whole-wheat flour (see Note)
    1/2 cup fine cornmeal
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2 large eggs
    1/4 cup packed light brown sugar
    2 cups low-fat or nonfat buttermilk
    1 tablespoon extra-virgin olive oil or canola oil
    2 teaspoons vanilla extract

Preparation

    To prepare cherry sauce: Combine cherries, water, honey, cornstarch, lemon juice and vanilla extract in a small saucepan. Bring to a boil over medium heat and cook, stirring occasionally, until the mixture thickens, about 1 minute. Set aside.
    To prepare waffles: Preheat oven to 200°F; place a large baking sheet on the center rack.
    Whisk whole-wheat flour (see Measuring Tip), cornmeal, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and brown sugar in a medium bowl. Add buttermilk, oil and vanilla; whisk until well blended. Add the wet ingredients to the dry ingredients, stirring until just combined.
    Preheat a Belgian-style waffle iron. Lightly coat it with cooking spray. Add enough batter to cover about two-thirds of the surface (about 2/3 cup); distribute evenly with a spatula. Close and cook until golden brown, 4 to 5 minutes. Transfer the waffles to the baking sheet to keep warm until ready to serve; do not stack. Repeat with the remaining batter, using more cooking spray as needed. Warm the cherry sauce over medium heat until hot and bubbling; serve with the waffles.

Tips & Notes

    Make Ahead Tip: Prepare the sauce (Step 1), cover and refrigerate for up to 3 days. To serve, gently reheat. Tightly wrap the waffles and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the toaster. | Equipment: Belgian-style waffle iron
    Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
    Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.

Nutrition

Per serving: 380 calories; 5 g fat ( 1 g sat , 3 g mono ); 74 mg cholesterol; 74 g carbohydrates; 20 g added sugars; 12 g protein; 6 g fiber; 456 mg sodium; 346 mg potassium.
Nutrition Bonus: Iron (35% daily value).
Carbohydrate Servings: 4 1/2
Exchanges: 2 1/2 starch, 1/2 fruit, 2 other carbohydrate, 1 fat