Orange Zest Waffles
With Cinnamon Applesauce Topping

Makes 4 Round Waffles

The Waffle

• 1 cup white, unbleached all-purpose flour (2.5 mg)
• 1/2 teaspoon vanilla extract (.189 mg)
• 1/3 teaspoon ground cinnamon (.199 mg)
• 1 large egg, separated (63 mg)
• 1 cup orange juice with calcium¹ (trace)
• 1 tablespoon grated orange peel (.18 mg)
• 1/4 teaspoon cream of tartar (trace)
• 1 teaspoon featherweight Baking Powder (4.5 mg)
• 1/4 teaspoon white granulated sugar or Splenda (trace)

The Topping²

• 1 cup quick or homemade applesauce (.379 mg)
• Juice of one orange (.86 mg)

In a medium to large mixing bowl, sift together the flour and cinnamon.

Separate egg (save whites).
Add to the flour the egg yolk, orange peel gratings (zest), orange juice and vanilla, and beat to make a smooth batter.

In another bowl, whisk or beat the egg white with the cream of tartar until it forms stiff peaks. Fold this into the batter.

When ready, lightly spray oil on waffle maker, place 1/2 cup to 3/4 cup on your waffle iron depending upon size. Bake as you regularly do.

To prepare the topping, combine homemade applesauce and juice of an orange and heat over low heat, stirring occasionally.

Serve waffles with topping.

¹ You may alter the liquid by using 3/4 cup of orange juice and either 1/4 cup of lowfat, low sodium buttermilk or 1/4 cup nonfat milk. Add 30 mg of sodium to recipe if you do this. Using the buttermilk helps make the waffles just a bit lighter.

² Optional. Warm natural (no or low sodium) syrup is also great.