1 1/3 cups skim milk
1 cup chopped cooked beets (about 3)
2 drops red food coloring (optional)
2 large eggs
1/4 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups whole wheat flour
1/2 tsp ground cinnamon, plus additional for garnish
2 Tbsp sugar
2 tsp baking powder
1/8 tsp salt
1/4 cup low-fat vanilla Greek yogurt
2 cups fresh blueberries
Maple syrup (optional)
Preheat oven to 200°. In a blender, combine the milk, beets and food coloring (if using). Blend until smooth. While blender is running, add the eggs, oil and vanilla; blend until combined.
In a large bowl, combine the flour, cinnamon, sugar, baking powder and salt. Add the beet mixture and stir until just combined.
Preheat a waffle iron and lightly coat with nonstick cooking spray. Pour about 1/2 cup batter for each waffle; cook according to manufacturer’s instructions until waffles are crisp.
Top waffles with a dollop of yogurt, blueberries and a dusting of cinnamon. Serve with maple syrup, if desired.
Serving size: 2 waffles
Per Serving: Calories: 418 Fat: 16g Saturated Fat: 2g Cholesterol: 94mg Sodium: 474mg Carbohydrates: 54g Fiber: 9g Protein: 14g
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Date Last Reviewed: November 20, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD