Lemon Cornmeal Waffles With Raspberry-Rhubarb Compote Recipe

Name: Lemon Cornmeal Waffles With Raspberry-Rhubarb Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Compote:; 3/4 cup sugar; 1 (16-ounce) package frozen sliced rhubarb, thawed; 1 (12-ounce) package frozen unsweetened raspberries, thawed and undrained; Waffles:; 3/4 cup medium stone-ground cornmeal (such as Bob's Red Mill); 1 cup boiling water; Cooking spray; 2 large eggs, lightly beaten; 2 tablespoons unsalted butter, melted; 2 teaspoons grated lemon rind; 1 tablespoon fresh lemon juice; 4.5 ounces all-purpose flour (about 1 cup); 1 tablespoon sugar; 2 teaspoons reduced-sodium baking powder (such as Rumford); 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 3/4 cup plain low-fat yogurt; 1/2 cup 2% reduced-fat milk; Topping:; 3/4 cup plain fat-free Greek yogurt; 2 tablespoons mascarpone cheese; 2 tablespoons honey; 1/2 teaspoon grated lemon rind

Servings: persons

Compote:
3/4 cup sugar
1 (16-ounce) package frozen sliced rhubarb, thawed
1 (12-ounce) package frozen unsweetened raspberries, thawed and undrained
Waffles:
3/4 cup medium stone-ground cornmeal (such as Bob's Red Mill)
1 cup boiling water
Cooking spray
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
4.5 ounces all-purpose flour (about 1 cup)
1 tablespoon sugar
2 teaspoons reduced-sodium baking powder (such as Rumford)
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup plain low-fat yogurt
1/2 cup 2% reduced-fat milk
Topping:
3/4 cup plain fat-free Greek yogurt
2 tablespoons mascarpone cheese
2 tablespoons honey
1/2 teaspoon grated lemon rind

1
To prepare compote, combine first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover and simmer 25 minutes or until rhubarb is tender and mixture thickens, stirring occasionally. Remove from heat, and keep warm.
2
To prepare waffles, combine cornmeal and 1 cup boiling water in a large bowl. Let stand 20 minutes or until cooled to room temperature.
3
Coat a waffle iron with cooking spray; preheat.
4
Add eggs to cornmeal mixture; stir with a whisk to combine. Stir in butter, 2 teaspoons rind, and juice. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a bowl; stir to combine. Add flour mixture to cornmeal mixture. Combine low-fat yogurt and milk in a bowl; stir with a whisk until smooth. Add yogurt mixture to cornmeal mixture, stirring just until combined.
5
Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
6
To prepare topping, combine Greek yogurt and remaining ingredients in a small bowl; stir until smooth. Serve waffles with warm compote and yogurt topping.

1113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Compote:, 3/4 cup sugar, 1 (16-ounce) package frozen sliced rhubarb, thawed, 1 (12-ounce) package frozen unsweetened raspberries, thawed and undrained, and more.

Yes, Lemon Cornmeal Waffles With Raspberry-Rhubarb Compote falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Cornmeal Waffles With Raspberry-Rhubarb Compote

How did you like this recipe?

Frequently Asked Questions