This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Yogurt Waffles with Strawberry-Rhubarb Syrup 
Ingredients
- ½ cup siggi’s Strawberry & Rhubarb 4% Whole-Milk Yogurt
- 1 cup ½-inch-thick rhubarb slices
- 2 tablespoon sugar
- 2 tablespoons water
- 8 ounces frozen strawberries, thawed
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1¾ cups milk
- 1 tablespoon maple syrup
- 2 cups all-purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- ¼ teaspoon salt
Directions
Combine rhubarb, sugar, water, strawberries, vanilla extract and nutmeg in a medium saucepan over medium heat and cook for 10 minutes until rhubarb is softened. While cooking, gently mash strawberries with wooden spoon to break apart. Puree rhubarb-strawberry mixture until smooth and set aside. Preheat and grease waffle maker. In a medium bowl, whisk together eggs, milk, yogurt and maple syrup. In a separate bowl, whisk together flour, baking powder and salt. Add dry ingredients to wet ingredients and mix until combined (some lumps are OK). Cook waffles according to manufacturer’s instructions. Serve with strawberry-rhubarb syrup. Serves 6.
Nutrition Information
Serving size: 1 waffle, ¼ cup syrup
CALORIES 262; TOTAL FAT 3g; SAT. FAT 2g; CHOL. 37mg; SODIUM 471mg; CARB. 48g; FIBER 2g; SUGARS 13g; PROTEIN 9g
