Double Blueberry-Oat Bran Waffles

This recipe makes 4 large rectangular waffles (half a waffle per person)—but for a hungry crowd, serve a large one each.

ingredient list

Serves 8

• 1 cup nonfat vanilla yogurt
• 1/2 cup skim milk
• 2 large eggs, separated
• 1 Tbs. vegetable oil
• 1 tsp. lemon extract
• 1/2 cup oat bran
• 1 cup all-purpose flour
• 3 Tbs. granulated sugar
• 1 tsp. baking powder
• Pinch salt
• 1 3-oz. pkg. dried blueberries
• Wild blueberry preserves for garnish
• Fresh blueberries as desired for garnish
• Confectioners’ sugar for garnish

Directions

1. Preheat nonstick waffle iron, and spray cooking surface with cooking spray.
   
2. Beat together yogurt, milk, egg yolks, oil and lemon extract in large mixing bowl. Stir in bran, flour, sugar, baking powder and salt. In separate bowl, beat egg whites until stiff. Fold egg whites into yogurt-flour mixture, then fold in dried blueberries.
   
3. Spoon about 3/4 cup batter onto hot waffle iron. Bake waffles according to manufacturer’s directions, spraying appliance in between each baking. Serve hot waffles with a dollop of blueberry preserves, fresh blueberries as desired and a dusting of confectioners’ sugar.

Fruit-and-Flower Salad

Edible flowers are an irresistible way to turn fresh salads into party food. Purchase prepicked, certified edible flowers at well-stocked supermarkets. Serve with toasted cheese squares and chilled lemon tea.

ingredient list

Serves 6

• 1/2 cantaloupe, cut into cubes
• 1 cup fresh pineapple cubes
• 1/2 pint fresh raspberries
• 1/2 pint fresh blackberries
• 1 banana, peeled and thinly sliced
• 1 cup seedless green grapes
• 1 mango, peeled and cubed
• 4 oz. part-skim Swiss-style cheese, diced
• 2 Tbs. rose water, or more to taste
• 1 cup plain nonfat yogurt
• 4 Tbs. mango chutney, or to taste
• 1/2 cup sliced almonds, toasted
• About 1 cup edible flowers

Directions

1. Combine fruits and cheese in bowl. Sprinkle with rose water; toss. Blend yogurt and chutney, and pour over salad; toss, if desired. To serve, spoon portions onto individual plates, and garnish with almonds and flowers.