1 cup stone-ground cornmeal 

1/2 cup whole wheat pastry flour 

2 tablespoons finely chopped toasted walnuts 

2 tablespoons brown sugar 

1 1/2 teaspoons baking powder 

1/2 teaspoon baking soda 

2 eggs, separated 

pinch of salt 

1 1/2 cups reduced-fat buttermilk 

10 teaspoons cream cheese 

10 teaspoons maple syrup 

 

Lightly coat the top and bottom of a waffle iron, preferably nonstick, with vegetable oil spray and preheat. In a mixing bowl, combine the cornmeal, flour, walnuts, sugar, baking powder, and baking soda. Stir with a fork to mix. In the bowl of an electric mixer, combine the egg whites and salt. Beat on medium speed for about 1 minute, or until foamy. Increase the speed to high. Beat for about 2 minutes, or until peaks form. In a small bowl, whisk the buttermilk with the egg yolks. Add to the reserved dry ingredients. Mix just until combined (don’t over mix). Fold in the beaten whites. Ladle some of the batter onto the waffle iron so it spreads to within 1″ of all sides. Cook according to the manufacturer’s directions, until crisp. Remove the waffles. Recoat the iron with vegetable oil spray. Continue until all the waffles are cooked.  Top each waffle with 1 teaspoon cream cheese and drizzle with 1 teaspoon maple syrup.

 

Yield: 10 servings

Calories: 146

Fat: 5g

Fiber: 2g