Recipe - Zucchini Waffles With Pimento-Cheese Sauce

1 One fourth cup Allpurpose flour
1 One half teaspoon Baking powder
One fourth teaspoon Dried whole basil
One fourth teaspoon Baking soda
One fourth teaspoon Salt
1/8 teaspoon Coarsely ground pepper
1 cup Nonfat buttermilk
1 cup Shredded zucchini
One half cup Nosaltadded creamstyle
corn
1/3 cup Sliced green onions
2 teaspoon Vegetable oil
1 Egg, lightly beaten
Vegetable cooking spray
PimentoCheese Sauce (recipe
on Page 85)

Combine first 6 ingredients; stir well, and set aside. Combine buttermilk
and next 5 ingredients; add to dry ingredients, stirring just until
moistened.

Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup of
batter per 4inch waffle onto hot waffle iron, spreading batter to edges.
Cook 5 to 6 minutes or until steaming stops; repeat procedure with
remaining batter. Yield: 8 (4inch) waffles (serving size: 2 waffles and
One fourth cup sauce).

Per serving: 231 Calories; 4g Fat (16% calories from fat); 9g Protein; 41g
Carbohydrate; 46mg Cholesterol; 487mg Sodium

Serving Ideas : Serve the waffles warm with PimentoCheese Sauce.

Recipe by: Cooking Light, Sept 1994, page 85

Posted to MCRecipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.