Recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health
What is the Test Kitchen Guarantee?

Honeyed Yogurt and Mixed Berries with Whole-Grain Waffles

Cooking Light

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

My Notes

(Only you will be able to view, print, and edit this Note)

Edit Note

Outstanding

As you enjoy this meal, you also enjoy antioxidants, fiber, and vitamin C from the berries; protein and calcium from the yogurt; and protein, fiber, and B vitamins from the waffles.

Yield: 4 servings (serving size: 1 waffle, 1 cup fruit mixture, about 1/3 cup yogurt mixture, and 1 teaspoon wheat germ)

Ingredients

  • 2  cups  vanilla low-fat yogurt
  • 2  tablespoons  honey
  • 2  cups  fresh raspberries
  • 1  cup  quartered small strawberries
  • 1  cup  fresh blackberries
  • 1/3  cup  sugar
  • 2  tablespoons  fresh lemon juice
  • 4  frozen whole-grain waffles, toasted
  • 4  teaspoons  toasted wheat germ

Preparation

Drain yogurt in a fine sieve or colander lined with cheesecloth for 10 minutes; spoon into a bowl. Add honey, stirring to combine.

Combine berries, sugar, and juice; let stand 5 minutes. Place 1 waffle on each of 4 plates; top each serving with 1 cup fruit mixture, about 1/3 cup yogurt mixture, and 1 teaspoon wheat germ. Serve immediately.

Nutritional Information

Calories:
377 (16% from fat)
Fat:
6.8g (sat 2.3g,mono 2.3g,poly 1.6g)
Protein:
11.5g
Carbohydrate:
71.6g
Fiber:
8.3g
Cholesterol:
43mg
Iron:
1.9mg
Sodium:
214mg
Calcium:
345mg
Robin Vitetta-Miller, Cooking Light, JULY 2003