California Apricot Pecan Waffles Recipe

• 1 c. Lowfat vanilla yogurt
• 16 ounce Apricot halves in light syrup - (1 can) well liquid removed, diced
• 1/2 c. Liquid removed apricot syrup from the above
• 1 c. Whole-wheat flour
• 1 c. All-purpose flour
• 2 tsp Baking pwdr
• 1/4 tsp Baking soda
• 1/2 tsp Salt
• 3 Tbsp. Sugar
• 2 c. Lowfat buttermilk
• 1 lrg Egg yolk
• 3 lrg Egg whites
• 1 Tbsp. Vanilla
• 1 Tbsp. Canola oil
• 1/3 c. Finely minced pecans

1. Heat a waffle iron.
2. In small bowl combine yogurt and 1/2 c. apricot syrup; set aside.
3. In large bowl, combine next 5 ingredients, and 1 Tbsp.
4. sugar; set aside.
5. Whisk together buttermilk, egg yolk, vanilla, and oil; mix into dry ingredients just till proportionately moistened.
6. Mix in apricots and pecans.
7. Beat egg whites till soft peaks form; add in remaining sugar and continue beating till hard peaks form and egg whites are shiny.
8. Stir 1/4 egg whites into waffle batter.
9. Mix in remaining egg whites.
10. Measure 2/3 c. batter for each waffle.
11. Cook about 4 min.
12. Serve immediately with yogurt mix.
13. This recipe yields 8 waffles.

vanilla yogurt, liquid, liquid removed apricot syrup, flour, allpurpose, baking pwdr, baking soda, salt, sugar, buttermilk, egg yolk, egg whites, vanilla, canola oil, pecans

Taken from cookeatshare.com/recipes/california-apricot-pecan-waffles-97910 (may not work)