Chocolate Buckwheat Waffles With Juicy Berries

• 4 1/2 cups quartered strawberries
• 9 tablespoons sugar, divided
• 1/2 cup plain fat-free Greek yogurt
• 3/4 teaspoon vanilla extract, divided
• 4.5 ounces buckwheat flour (about 1 cup)
• 1/3 cup unsweetened cocoa
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/4 cups nonfat buttermilk
• 1/4 cup water
• 1 tablespoon canola oil
• 2 large egg yolks
• 3 large egg whites
• Cooking spray
• 2 tablespoons sliced almonds, lightly toasted

1. Combine strawberries and 2 tablespoons sugar, tossing well. Let stand at room temperature 30 minutes.
2. Place yogurt, 1 tablespoon sugar, and 1/4 teaspoon vanilla in a small bowl, stirring well; chill until ready to serve.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a large bowl, stirring with a whisk. Combine remaining 1/2 teaspoon vanilla, buttermilk, and next 3 ingredients (through yolks) in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir well.
4. Preheat a Belgian waffle iron.
5. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold about one-fourth of egg white mixture into batter. Fold in remaining egg white mixture. Coat waffle iron with cooking spray. Spoon about 1/2 cup batter over each waffle plate, spreading to edges. Cook 4 minutes or until lightly browned and done; remove waffles from iron. Repeat procedure with cooking spray and remaining batter. Top waffles with strawberry mixture, yogurt mixture, and almonds.

quartered strawberries, sugar, yogurt, vanilla, flour, unsweetened cocoa, baking soda, salt, nonfat buttermilk, water, canola oil, egg yolks, egg whites, cooking spray, almonds

Taken from www.myrecipes.com/recipe/chocolate-buckwheat-waffles-juicy-berries (may not work)