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Lemon Cornmeal Waffles with Raspberry-Rhubarb Compote Recipe

kept byPLSchley
recipe byMyRecipes.com
Notes: 

8 servings @ 334 calories a serving
1 serving= 2 waffles + 1/4 c. compote + 2 T. topping

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Ingredients: 

3/4 cup sugar
1 (16-ounce) package frozen sliced rhubarb, thawed
1 (12-ounce) package frozen unsweetened raspberries, thawed and undrained
3/4 cup medium stone-ground cornmeal (such as Bob's Red Mill)
1 cup boiling water
Cooking spray
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
4.5 ounces all-purpose flour (about 1 cup)
1 tablespoon sugar
2 teaspoons reduced-sodium baking powder (such as Rumford)
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup plain low-fat yogurt
1/2 cup 2% reduced-fat milk
3/4 cup plain fat-free Greek yogurt
2 tablespoons mascarpone cheese
2 tablespoons honey
1/2 teaspoon grated lemon rind


 

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