Zucchini waffles with pimento-cheese sauce
Yield: 4 Servings
Ingredients:
- 1 1/4 c All-purpose flour
- 1 1/2 ts Baking powder
- 1/4 ts Dried whole basil
- 1/4 ts Baking soda
- 1/4 ts Salt
- 1/8 ts Coarsely ground black pepper
- 1 c Non-fat buttermilk
- 1 c Shredded zucchini
- 1/2 c No-salt cream corn
- 1/3 c Sliced green onion
- 2 ts Vegetable oil
- 1 ea Egg (or egg substitiute) MMMMM--------------------PIMENTO-CHEESE SAUCE-------------------------
- 1 c 2% low-fat or skim milk
- 2 ts Margarine
- 5 ts All-purpose flour
- 1/8 ts Salt
- 1/8 ts Dry mustard
- 1 ds Ground black pepper
- 1/2 c Shred sharp cheddar cheese
- 2 oz Jar diced pimento
Instructions:
drained (From COOKING LIGHT) Preparation time : 15-20 minutes Cooking time : 15-20 minutes WAFFLES Combine flour baking powder basil baking soda salt and pepper; stir well and set aside. In another bowl combine buttermilk zucchini corn onion oil and egg/substitute; add to dry ingredients stirring until just moistened. Coat a waffle iron with cooking spray and preheat. Spoon about 1/3 c of batter per 4" waffle onto the waffle iron spreading batter to edges. Cook 5 to 6 minutes per waffle or until steaming stops (or light goes out). Repeat procedure with remaining batter keeping the cooked waffles warm. Serve with Pimento-Cheese Sauce. PIMENTO-CHEESE SAUCE Heat milk over medium-high heat in a small heavy saucepan to 180 deg or until tiny bubbles form around the edge (do not boil). Remove from heat. Pour into a small bowl; let cool 20 minutes. Melt the margarine in saucepan over medium heat. Add flour salt mustard and pepper and cook 1 minute stirring constantly. Gradually add milk stirring with a wire whisk until blended. Cook 5 minutes or until thickened and bubbly stirring constantly. Remove from heat and add chees and pimento stirring until cheese melts. Makes 1 cup.
