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Source: Fabulous Food Associations

Apricot Pecan Waffles
The apricots really add to the flavoring on these waffles, and since you use canned apricots, you can serve these anytime of year.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 4 minutes
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1 can (16 ounces) apricot halves
1 cup lowfat vanilla yogurt
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoon sugar
2 cups buttermilk
1 large egg yolk
1 tablespoon vanilla
1 tablespoon canola oil
1/4 cup finely chopped pecans
3 large egg whites




Heat waffle iron.
Drain and dice apricots; reserve 1/2 cup syrup, set both aside.
Combine yogurt and reserved syrup; set aside for topping.
Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside.
Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened.
Fold in apricots and pecans.
Beat egg whites until soft peaks form; add remaining 2 tablepoons sugar and continue beating until firm peaks form and egg whites are shiny.
Stir 1/4 of egg whites into waffle batter. Fold in remaining egg whites.
Measure 2/3 cup batter for each waffle.
Cook about 4 minutes. Serve with reserved yogurt topping.





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