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Butterscotch Cornmeal Waffles

Butterscotch Cornmeal Waffles

Calories 183 (18% from fat)
Fat 3.6 gram
Saturated Fat 1.5
Trans Fat 0 gram
Chol. 1 mg.
Sodium 300 mg.
Carb. 33 gram
Fiber 2.2 gram
Sugar 2.2 gram
Sugar Alcohol 0 gram
Protein 6 gram


3/4 cup corn meal

1/2 cup flour

1 package (1 oz.) sugar free, fat free Buterscotch Jell-O

1/4 cup Splenda
(We used the box that measures cup for cup like sugar.)

2 tsp. low sodium baking powder

3/4 cup fat free milk

1 Tbsp. vegetable oil

1 tsp. vanilla extract

3 egg whites

3/4 cup water

fat free cooking spray

Optional Topping

(You can top it will raspberries for added flavor. Ten raspberries are 10 calories, 2.3 grams of carbs, 1.2 grams of fiber and .8 grams of sugar.)

1. Mix the first five dry ingredients, corn meal through baking powder in a mixing bowl. Then stir in the milk, vegetable oil and vanilla extract.

2. Whip the eggs with a whisk or blender together until they start forming small peaks. Then fold the egg whites into the mix. Finally add the water and stir until thoroughly combined. This is your waffle batter.

3. Heat up waffle iron. Spray fat free butter spray on top and bottom of waffle iron so batter won't stick. Pour batter into mold and cook for 2-4 minutes, depending on heat and type of waffle maker. (For our waffles, we used 1/2 cup of batter per waffle and each waffle is a single serving.)

Yield: 5 Servings - 1 Waffle Per Serving

Butterscotch Cornmeal Waffles 

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