Rhubarb Waffles with Rhubarb Sauce Low Fat
Treat your taste buds to the perfect balance of tangy and sweet with these Low-Fat Rhubarb Waffles with Rhubarb Sauce. Crafted with wholesome ingredients like unsweetened applesauce, skim milk, and fresh rhubarb, these waffles boast a fluffy, light texture thanks to folded egg whites. The homemade rhubarb sauce, simmered with honey for a naturally sweetened touch, adds a luscious topping that’s bursting with fruity flavor. With hints of cinnamon and vanilla woven into every bite, this recipe offers a guilt-free indulgence that’s perfect for breakfast or brunch. Quick to prepare and easy on calories, these low-fat waffles are sure to become a favorite for healthy and delicious mornings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups (chopped, divided) Rhubarb
- 1 cup Water
- 3 tablespoons Honey
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Cinnamon
- 0.25 teaspoons Salt
- 1.25 cups Skim milk
- 2 large (separated into yolks and whites) Eggs
- 0.25 cups Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 Nonstick cooking spray
Instructions
Prepare the rhubarb sauce first. In a small saucepan, combine 1.5 cups of the chopped rhubarb, water, and 2 tablespoons of honey. Bring to a simmer over medium heat and cook for 10-12 minutes, stirring occasionally, until the rhubarb is soft and breaks down into a sauce. Remove from heat and set aside.
Preheat your waffle iron according to the manufacturer's instructions.
In a large mixing bowl, combine the all-purpose flour, baking powder, cinnamon, and salt. Whisk to combine.
In a separate bowl, mix the skim milk, egg yolks, applesauce, vanilla extract, and the remaining 1 tablespoon of honey until smooth.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until combined (do not overmix).
Gently fold in the remaining 0.5 cups of chopped rhubarb.
In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the waffle batter to keep it light and airy.
Lightly coat the waffle iron with nonstick cooking spray. Pour the batter into the waffle iron, being careful not to overfill, and cook until golden brown and crispy (usually 4-6 minutes per waffle, depending on your waffle iron).
Serve the waffles warm and drizzle with the prepared rhubarb sauce. Enjoy!
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 303.4 g | 110% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 143.2 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 867 mg | 67% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2052 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
