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Whole Wheat Blueberry Waffles

Name: Whole Wheat Blueberry Waffles
Prep time: 5 min
Total time: 25 min
Cuisine: Breakfast, Diabetes-Friendly Recipes
Ingredients: 3 egg whites; 1 ¾ cup unsweetened almond milk; ½ cup vanilla Greek yogurt; ¼ cup Splenda® Granulated Sweetener; 2 teaspoons pure vanilla extract; 2 cups whole wheat flour; 4 teaspoons baking powder; 1 cup fresh or frozen blueberries; ¼ teaspoon kosher salt

Makes 8 servings Calories 150 Prep Time 5 minutes Total Time 25 minutes Made with Splenda® Original Sweetener

Ingredients

3 egg whites

1 ¾ cup unsweetened almond milk

½ cup vanilla Greek yogurt

¼ cup Splenda® Granulated Sweetener

2 teaspoons pure vanilla extract

2 cups whole wheat flour

4 teaspoons baking powder

1 cup fresh or frozen blueberries

¼ teaspoon kosher salt

Nutrition Info Per Serving

Serving Size: 1 waffle

Calories	150
Total Fat	2g
Saturated Fat	0g
Cholesterol	0mg
Sodium	320mg
Total Carbs	28g
Dietary Fiber	4g
Sugars	4g
Added Sugars	0g
Protein	7g

Instructions

Heat a waffle iron and coat generously with nonstick cooking spray.
In a small bowl, beat egg whites until soft peaks form and set aside.
In a medium bowl, stir together milk, yogurt, Splenda Granulated Sweetener, and vanilla. Gently sprinkle in flour, baking powder, and salt. Stir ingredients together just until incorporated. Fold in blueberries. Carefully fold beaten egg whites into batter.
Pour a little less than a cup of batter into the waffle iron and cook for 3-4 minutes, or until done. Remove and continue with the rest of the batter, coating the waffle maker with nonstick cooking spray each time.
Top waffles as desired. Enjoy!

Note

For a crispier waffle, cook it a longer time; for a more chewy waffle, cook it a shorter time.
Waffles can be frozen and reheated for a quick breakfast or meal. Just let them cool completely, then stack them into a zip-top freezer bag. To reheat, remove from freezer and microwave (or toast in the oven) until warm.