While a dedicated chocoholic might consider this waffle to be perfectly appropriate for breakfast, it’s intended to be served as a dessert, with toppings like vanilla or chocolate frozen yogurt, fat-free chocolate syrup and toasted almonds. Or, you can layer a frozen dessert between two waffles to create a sandwich.
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/4 cups chocolate soy milk
- 1/4 cup sugar
- 1 Tbs. vegetable oil
- 1/2 tsp. vanilla extract
- 1 large egg yolk
- 2 large egg whites
- 2 Tbs. sliced almonds, toasted
- Lightly coat waffle iron with cooking spray and preheat.
- In large bowl, whisk together flour, cocoa, baking powder, baking soda and 1/4 tsp. salt.
- In medium bowl, whisk together chocolate soy milk, sugar, oil, vanilla and egg yolk. Add soy milk mixture to flour mixture, whisking just until combined.
- In small bowl, beat egg whites until soft peaks form. Gently fold into batter.
- Ladle 2/3 cup batter (or amount recommended by manufacturer’s directions for your waffle iron) into waffle iron. Close lid and cook for 3 to 4 minutes. Gently open lid and remove waffle with fork. Repeat with remaining batter, lightly coating iron with cooking spray each time. If topping with frozen yogurt, let waffles cool to room temperature before serving. Sprinkle with toasted almonds.
- Serving Size: Makes 12
- Calories: 136
- Carbohydrate Content: 21 g
- Cholesterol Content: 18 mg
- Fat Content: 4 g
- Fiber Content: 1 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 130 mg