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Chocolate Waffles With Toasted Almonds

While a dedicated chocoholic might consider this waffle to be perfectly appropriate for breakfast, it's intended to be served as a dessert, with toppings like vanilla or chocolate frozen yogurt, fat-free chocolate syrup and toasted almonds. Or, you can layer a frozen dessert between two waffles to create a sandwich.

Courses: Vegetarian
Serves: 12 people

Recipe Ingredients

1 1/4 cups 78g / 2.8ozUnbleached all-purpose flour
1/2 cup 55g / 1.9ozUnsweetened cocoa powder
1 1/2 teaspoons 7.5mlBaking powder
1/2 teaspoon 2.5mlBaking soda
1 1/4 cups 296mlChocolate soy milk
1/4 cup 49g / 1.7ozSugar
1 tablespoon 15mlVegetable oil
1/2 teaspoon 2.5mlVanilla extract
1 teaspoon 5mlEgg yolk (large)
2 teaspoons 10mlEgg whites (large)
2 tablespoons 30mlSliced almonds - toasted

Recipe Instructions

Lightly coat waffle iron with cooking spray and preheat.

In large bowl, whisk together flour, cocoa, baking powder, baking soda and 1/4 teaspoon salt.

In medium bowl, whisk together chocolate soy milk, sugar, oil, vanilla and egg yolk. Add soy milk mixture to flour mixture, whisking just until combined.

In small bowl, beat egg whites until soft peaks form. Gently fold into batter.

Ladle 2/3 cup batter (or amount recommended by manufacturer's directions for your waffle iron) into waffle iron. Close lid and cook for 3 to 4 minutes. Gently open lid and remove waffle with fork. Repeat with remaining batter, lightly coating iron with cooking spray each time. If topping with frozen yogurt, let waffles cool to room temperature before serving. Sprinkle with toasted almonds.

This recipe yields 12 waffles.

Per Waffle: 136 Cal; 4g Prot; 4g Total Fat (1 Sat. Fat); 21g Carb.; 18mg Chol; 130mg Sod.; 1g Fiber.

Vegetarian Times, February 2002


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