Yield: 8 4-inch waffles
Exchanges per waffle:
1 ¼ cup all-purpose flour
1 ½ teaspoons sugar
1 teaspoon baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
½ cup lemon-flavored sparkling water
¼ cup nonfat buttermilk
1 ½ tablespoons vegetable oil
¾ teaspoon grated lemon rind
2 eggs, separated
Vegetable cooking spray
Sugar-free maple syrup (optional)
1. Combine first 5 ingredients in a medium bowl; stir well, and set aside.
2. Combine sparkling water, buttermilk, oil, lemon rind, and egg yolks in a bowl; stir with a wire whisk until well blended. Add to flour mixture, stirring just until dry ingredients are moistened.
3. Beat egg whites at high speed of an electric mixer until stiff; gently fold into batter.
4. For each waffle, pour 1/3 cup batter onto a hot waffle iron coated with cooking spray, spreading batter to edges. Cook 4 to 5 minutes or until steaming stops. Repeat procedure with remaining batter. Serve with sugar-free syrup, if desired (syrup not included in analysis).