Belgian waffles
Boy am I going to have this Atkins treat tomorrow!4 carbs per
serving. In total 8 servings.
Belgian Waffles
Greg Pryor
Belgian style waffles are thicker than standard waffles, but this
recipe can be prepared in either type of waffle maker. When serving
a lot of waffles, make them ahead and reheat by placing on a baking
sheet in a 375° oven for 5-7 minutes, until crisp and hot. (Waffles
can also be frozen and reheated.)
90g (3oz) soya flour
1 tablespoon baking powder
3 teaspoons sugar substitute
1 teaspoon salt
1/4 cup heavy cream
1 teaspoon vanilla extract
3 eggs
1/4 cup ice water
1. Heat waffle iron. Whisk together flour, baking powder, sugar
substitute and salt. Add cream, eggs, extract and ice water; batter
will be stiff. Add a little more water if necessary, 1 tablespoon at
a time, until batter spreads easily.
2. Place approximately 3 tablespoons of batter in center of waffle
iron. Cook according to manufacturers directions until crisp and
dark golden brown. Repeat with remaining batter.
March 14th, 2006 at 3:06 pm
1 cup Atkins Bake Mix
1 T baking powder
3 packets sugar substitute
1/2 tsp salt
1/4 cup cream (I used half & half)
2 T sugar free vanilla syrup (Like DaVinci or Torani coffee flavors)
3 eggs
1/2 cup cold water
Mix all ingredients. Add water if batter is too stiff, 1 T at a time. Pour
into waffle iron.
Servings: 8
Carbs: 4 grams
Fiber: 1.5 grams
Net Carbs: 2.5 grams
Protein: 3.5 grams
Fat: 5.5 grams
Calories: 112
Tell your little voices to SHUT UP! I can’t hear mine……