Chocolate-Cornmeal Waffles

Serves 3 waffles (4 squares every)

Substances

• ¾cup stone-ground cornmeal
• ¾cup all-purpose flour
• ½cup unsweetened cocoa powder
• ¼cup granulated sugar
• 1ounce semisweet chocolate, finely grated
• 2teaspoons baking powder
• ½tsp salt
• ¾cup 2 p.c milk
• ⅓cup vegetable oil
• 1tsp vanilla extract
• 2 super eggs, separated
• 1 Vegetable oil cooking spray
• ¼cup nonfat vanilla frozen yogurt (per square)
• 1tbsp chocolate sauce (per square)
• 1 Unusual raspberries (optionally available)
• 1 Confectioners’ sugar (optionally available)

Instructions

1. Warmth waffle iron. Mix first 7 substances in a bowl. Trot in milk, oil and 1/2 cup water unless factual mixed. Add vanilla, but hold now not trail. Add yolks to batter; trail unless factual mixed. Beat egg whites in every other bowl unless they factual preserve firm peaks; fold whites into batter unless mixed. Coat waffle iron with cooking spray. Cook dinner batter in batches, 3 to 6 minutes. Rupture waffles into 4 pieces; high every square with frozen yogurt and drizzle with chocolate sauce. Garnish with raspberries and confectioners’ sugar, if desired.