2 Tbsp. no-sugar-added French vanilla-flavored
instant breakfast mix
2 Tbsp. sugar-free caramel ice cream topping
2 Tbsp. frozen light whipped dessert topping,
2 tsp. sugar-free caramel ice cream topping
Coarsely crushed chocolate-covered coffee
In a blender combine coffee, instant breakfast
mix, and 2 Tbsp. ice cream topping. Cover and
blend until smooth. Pour over ice in two glasses.
tsp. ice cream topping. If desired, sprinkle with
coarsely crushed coffee beans. Serves 2.
Cornmeal Waffles with
¾ cup flour
½ cup cornmeal
1 tsp. baking powder
¼ tsp. salt
1 cup buttermilk
½ cup fat-free milk
2 egg yolks
½ tsp. vanilla
1. In a large bowl stir together flour, cornmeal,
brown sugar, baking powder, and salt. Make a well
in the center of flour mixture; set aside.
2. In a medium bowl combine buttermilk, milk,
oil, egg yolks, and vanilla. Whisk to combine. Stir
mixture into flour mixture until just combined (do
3. In a large bowl beat egg whites with an electric
mixer on medium-high speed until soft peaks form.
4. Pour about ¾ cup batter into grids of a preheated,
well-greased waffle baker.* Close lid quickly; do not
open until done. Bake according to manufacturer's
directions. Repeat with remaining batter. Keep
waffles warm in a 300°F oven while cooking
remaining waffles. Serve with Blueberry Compote.
Blueberry Compote In a medium saucepan
bring 1 cup apple juice and 1 Tbsp. lemon juice to
boiling; reduce heat. Simmer, uncovered, for 8 to 10
minutes or until reduced by half. Stir in 2 cups fresh
blueberries, ½ tsp. finely shredded lemon peel, and
¹⁄₈ tsp. ground cinnamon. Return to boiling; reduce
heat. Simmer, uncovered, for 5 minutes more.
Tip If using a 6-inch round waffle baker, use ½
cup batter per waffle and three-quarters of a round
waffle per serving.
10 better homes and gardens | celebrate!
Visit us at cbs46.com