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Ingredients
Start your day with nutty grapefruit waffles, topped with a homemade cranberry grapefruit compote for a sweet breakfast treat.
- 1 cup Florida Grapefruit Juice
- 1 cup (8 ounces) nonfat plain Greek yogurt
- ¼ cup sliced almonds or flax seeds
- 2 large eggs, beaten
- 2 tablespoons honey
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- Canola oil
Cranberry Grapefruit Compote:
- ¼ cup Florida Grapefruit Juice
- 1 (16-ounce) bag frozen whole cranberries
- 3 tablespoons cornstarch
- 2 cups water, divided
- 2/3 cup sugar
- 1 teaspoon vanilla
Instructions
Compote Preparation:
- Dissolve cornstarch in ½ cup water; pour into a non-reactive saucepan and add 1 ½ cups water, stirring to combine. Add cranberries, sugar, grapefruit juice and vanilla; stir to combine. Bring to a boil; reduce heat and simmer over low heat for 15 minutes, stirring occasionally, until mixture is very thick and liquid is clear.
Waffle Preparation:
- In a large bowl, combine grapefruit juice, yogurt, almonds, eggs and honey; set aside. Sift or stir together all-purpose flour, whole wheat flour, baking powder and salt. Using a large spoon, gently stir flour mixture into grapefruit juice mixture just until combined, being careful not to over mix. Brush waffle maker with oil and cook waffles according to waffle maker’s directions, using about ½ cup batter per waffle. Brush waffle maker with oil before each batch of waffles. Serve immediately topped with Cranberry Grapefruit Compote.
Note: A Belgian waffle maker is recommended.
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