Zucchini Waffles with Pimento-Cheese Sauce

Title:
Zucchini Waffles with Pimento-Cheese Sauce

Yield:
4 Servings

Categories:
Meatless




Ingredients:





 1 1/4 c  All-purpose flour


 1 1/2 ts Baking powder


   1/4 ts Dried whole basil


   1/4 ts Baking soda


   1/4 ts Salt


   1/8 ts Coarsely ground pepper


     1 c  Nonfat buttermilk


     1 c  Shredded zucchini


   1/2 c  No-salt-added cream-style


          -corn


   1/3 c  Sliced green onions


     2 ts Vegetable oil


     1    Egg, lightly beaten


          Vegetable cooking spray


          Pimento-Cheese Sauce (recipe


          -on Page 85)






 Combine first 6 ingredients; stir well, and set aside. Combine buttermilk


 and next 5 ingredients; add to dry ingredients, stirring just until


 moistened.


 


 Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup of


 batter per 4-inch waffle onto hot waffle iron, spreading batter to edges.


 Cook 5 to 6 minutes or until steaming stops; repeat procedure with


 remaining batter. Yield: 8 (4-inch) waffles (serving size: 2 waffles and


     1/4    cup sauce).


 


 Per serving: 231 Calories; 4g Fat (16% calories from fat); 9g Protein; 41g


 Carbohydrate; 46mg Cholesterol; 487mg Sodium


 


 Serving Ideas : Serve the waffles warm with Pimento-Cheese Sauce.


 


 Recipe by: Cooking Light, Sept 1994, page 85


 


 Posted to MC-Recipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.