Orange-Currant Waffles Recipe

Soy protein powder often comes slightly sweetened and sometimes in flavors, such as vanilla or chocolate. Although this recipe was created with an unflavored soy protein powder, you could certainly use a vanilla-flavored one.

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup unflavored soy protein powder
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups buttermilk
3 tablespoons olive oil
2/3 cup dried currants
3 large egg whites

1 In a large bowl, combine the all-purpose flour, whole-wheat flour, soy protein powder, sugar, baking powder, baking soda, and salt. Stir in the orange zest.

2 In a medium bowl, combine the buttermilk and oil. Make a well in the center of the flour mixture and stir in the buttermilk mixture. Stir in the dried currants.

3 In a large bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the waffle batter.

4 Spray a nonstick waffle iron (with 4- to 4 1/2-inch squares) with nonstick cooking spray. Preheat the iron. Spoon the batter into the iron, 1/2 cup per waffle, and cook until golden brown and crisp, about 2 minutes. Repeat with the remaining batter to make a total of 8 waffles. Makes 8 waffles

Nutrition Facts

good source of: riboflavin, selenium, thiamin

F.Y.I.

Compared with other legumes, soybeans are a complete source of protein since they have all essential amino acids required for the building and maintenance of human body tissues. Studies show that when substituted for animal protein in the diet, soy protein helps to reduce LDL cholesterol and triglycerides without having an adverse effect on the beneficial HDL cholesterol.

If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.