Iced Caramel-Cream Coffee
start to Finish 5 min.
2 cups cold strong-brewed coffee
2 Tbsp. no-sugar-added French vanilla-flavored
instant breakfast mix
2 Tbsp. sugar-free caramel ice cream topping
2 Tbsp. frozen light whipped dessert topping,
2 tsp. sugar-free caramel ice cream topping
Coarsely crushed chocolate-covered coffee
In a blender combine coffee, instant breakfast
mix, and 2 Tbsp. ice cream topping. Cover and
blend until smooth. Pour over ice in two glasses.
Top with dessert topping and drizzle with 2
tsp. ice cream topping. If desired, sprinkle with
coarsely crushed coffee beans. Serves 2.
eaCh serving 87 cal., 1 g total fat (1 g sat. fat), 1
mg chol., 62 mg sodium, 20 g carb., 1 g fiber, 2 g pro.
Cornmeal Waffles with
PreP 15 min. Bake per waffle baker directions
¾ cup flour
½ cup cornmeal
2 Tbsp. packed brown sugar
1 tsp. baking powder
¼ tsp. salt
1 cup buttermilk
½ cup fat-free milk
3 Tbsp. canola oil
2 egg yolks
½ tsp. vanilla
2 egg whites
1 recipe Blueberry Compote
1. In a large bowl stir together flour, cornmeal,
brown sugar, baking powder, and salt. Make a well
in the center of flour mixture; set aside.
2. In a medium bowl combine buttermilk, milk,
oil, egg yolks, and vanilla. Whisk to combine. Stir
mixture into flour mixture until just combined (do
3. In a large bowl beat egg whites with an electric
mixer on medium-high speed until soft peaks form.
Fold egg whites gently into batter.
4. Pour about ¾ cup batter into grids of a preheated,
well-greased waffle baker.* Close lid quickly; do not
open until done. Bake according to manufacturer's
directions. Repeat with remaining batter. Keep
waffles warm in a 300°F oven while cooking
remaining waffles. Serve with Blueberry Compote.
Blueberry Compote In a medium saucepan
bring 1 cup apple juice and 1 Tbsp. lemon juice to
boiling; reduce heat. Simmer, uncovered, for 8 to 10
minutes or until reduced by half. Stir in 2 cups fresh
blueberries, ½ tsp. finely shredded lemon peel, and
¹⁄₈ tsp. ground cinnamon. Return to boiling; reduce
heat. Simmer, uncovered, for 5 minutes more.
Serves 8 (½ of a 6-inch square waffle and 3 Tbsp.
Tip If using a 6-inch round waffle baker, use ½
cup batter per waffle and three-quarters of a round
waffle per serving.
eaCh serving 204 cal., 7 g total fat (1 g sat. fat), 54
mg chol., 176 mg sodium, 31 g carb., 2 g fiber, 5 g pro.
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