Chocolate Buckwheat Waffles w/ Fresh Berries

Ingredients

• 4 1/2 cups quartered strawberries
• 9 tablespoons sugar, divided
• 1/2 cup plain fat-free Greek yogurt
• 3/4 teaspoon vanilla extract, divided
• 4.5 ounces buckwheat flour (about 1 cup)
• 1/3 cup unsweetened cocoa
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/4 cups nonfat buttermilk
• 1/4 cup water
• 1 tablespoon canola oil
• 2 large egg yolks
• 3 large egg whites
• Cooking spray
• 2 tablespoons sliced almonds, lightly toasted

• calories 267
• fat 6.3 g
• satfat 1.2 g
• monofat 3 g
• polyfat 1.3 g
• protein 11 g
• carbohydrate 45 g
• fiber 7 g
• cholesterol 62 mg
• iron 2 mg
• sodium 296 mg
• calcium 113 mg
• sugars 26 g
• Est. Added Sugars 19 g

How to Make It

1. Combine strawberries and 2 tablespoons sugar, tossing well. Let stand at room temperature 30 minutes.
2. Place yogurt, 1 tablespoon sugar, and 1/4 teaspoon vanilla in a small bowl, stirring well; chill until ready to serve.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a large bowl, stirring with a whisk. Combine remaining 1/2 teaspoon vanilla, buttermilk, and next 3 ingredients (through yolks) in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir well.
4. Preheat a Belgian waffle iron.
5. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold about one-fourth of egg white mixture into batter. Fold in remaining egg white mixture. Coat waffle iron with cooking spray. Spoon about 1/2 cup batter over each waffle plate, spreading to edges. Cook 4 minutes or until lightly browned and done; remove waffles from iron. Repeat procedure with cooking spray and remaining batter. Top waffles with strawberry mixture, yogurt mixture, and almonds. Serve and enjoy!