⅓ cup all-purpose flour
⅓ cup whole-wheat pastry flour or regular whole-wheat flour
⅓ cup natural cocoa powder
⅓ cup granulated sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
2 tablespoons canola oil
½ cup low-fat plain yogurt
½ teaspoon vanilla extract
¼ cup semi-sweet chocolate chips
1 ½ cups vanilla frozen yogurt
2 cups fresh raspberries (9 ounces)
Preheat a waffle iron (on a medium-low setting, if possible). In a large bowl, whisk together the all-purpose flour, whole-wheat flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another large bowl, whisk together the egg, oil, yogurt, and vanilla extract. Stir the dry ingredients into the wet, mixing only enough to combine them. Then stir in the chocolate chips.
Cook the batter in the waffle iron according to the manufacturer’s instructions (the batter will yield two 8-inch Belgian waffles).
Cut the waffles at their seams and portion them evenly onto 8 dessert plates. Top each with about 1/3 cup frozen yogurt and ¼ cup raspberries.
Makes 8 servings
Serving size: ¼ Belgian waffle, ⅓ cup frozen yogurt, and ¼ cup raspberries
Note: if you want to serve 4, store half the batter in the fridge for up to 1 day.
Calories 220; Total Fat 9g (Sat Fat 3g, Mono Fat 3.1g, Poly Fat 1.3g); Protein 5g; Carb 32g; Fiber 4g; Cholesterol 35mg; Sodium 200mg
Good Source of: Calcium, Fiber, Manganese, Vitamin C
Copyright 2016 Ellie Krieger All rights reserved