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Receta Rosemary Potato Waffles

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Raciónes: 12

Ingredientes

Cost per serving $0.41 view details
  • 2 lb russet potatoes - (abt 5 medium) peeled, and
  •     cut into small pcs
  • 1 1/2 c. plain soy lowfat milk
  •     (or possibly nonfat lowfat milk)
  • 2 lrg Large eggs beaten slightly
  • 1 Tbsp. vegetable oil
  • 1 tsp minced fresh rosemary leaves
  • 1 c. unbleached all-purpose flour
  • 1 1/2 tsp baking pwdr
  • 2 tsp salt

Direcciones

  1. Fill medium saucepan with cool water, add in potatoes, and bring to a boil. Simmer over medium heat for 5 to 7 min, till potatoes are tender when pierced with fork. Drain, transfer to large bowl, and mash with potato masher or possibly large fork. Stir in soy lowfat milk, Large eggs, oil and rosemary.
  2. In medium bowl, whisk together flour, baking pwdr, salt and 1/4 tsp. freshly grnd pepper; stir into potato mix just till combined.
  3. Preheat oven to 200 degrees. Lightly coat waffle iron with cooking spray and preheat.
  4. Ladle 1 c. batter (or possibly amount recommended by manufacturer's directions for your waffle iron) into waffle iron. Use spatula to spread batter proportionately. Close lid and cook till waffles are golden brown, about 6 to 7 min. (Note which they may be ready before waffle iron indicator light turns on.) Gently open lid and use fork to lift out waffles. Serve immediately or possibly transfer to baking sheet and keep hot in oven. Repeat with remaining batter, lightly coating iron with cooking spray each time.
  5. This recipe yields 12 waffles.
  6. Comments: Top with a dollop of fat-free lowfat sour cream and a sprig of rosemary.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 126g
Recipe makes 12 servings
Calories 139  
Calories from Fat 24 17%
Total Fat 2.65g 3%
Saturated Fat 0.44g 2%
Trans Fat 0.03g  
Cholesterol 35mg 12%
Sodium 564mg 24%
Potassium 338mg 10%
Total Carbs 24.6g 7%
Dietary Fiber 1.4g 5%
Sugars 2.12g 1%
Protein 4.51g 7%
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