PEACH CORNMEAL WAFFLES

Vegetable oil spray
1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 1/2 cups fat-free or low-fat buttermilk
1 cup diced peaches, fresh, unsweetened frozen, or canned in fruit juice, peeled if fresh, thawed if frozen, or drained if canned
Egg substitute equivalent to 2 eggs, or 2 large eggs
1 tablespoon canola or corn oil

Lightly spray a nonstick waffle iron (Belgian or regular) with vegetable oil spray. Preheat according to the manufacturer's directions.

Meanwhile, in a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda and nutmeg. Make a well in the center.

In a medium bowl, whisk together the remaining ingredients. Pour into the flour mixture. Stir until just moistened. Do not overmix.

Spread a scant 1/2 cup batter onto the hot waffle iron. Cook 5-7 minutes, or until the waffles are golden brown and cooked through. Repeat the procedure with the remaining batter, spraying the waffle iron with vegetable oil spray as necessary.

Serves eight

Nutrition values per serving: 192 calories, 2.5 g fat (0.5 g saturated), 37 g carbohydrates, 2 g fiber, 6 g protein, 2 mg cholesterol, 259 mg sodium.

Source: The American Heart Association Cookbook No Fad Diet Book