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KIWI magazine

Filed under: Waffle Day, Yummy

Check out this recipe from one of our 2012 Next Great Young Chef winners! You can also watch a video of 8-year-old Owen Burdo whipping up his recipe by clicking here.

Active time: 45 minutes

Total time: 45 minutes


1 cup sliced strawberries
½ cup blueberries
¼ cup orange juice
¼ cup Xlear XyloSweet sweetener, divided
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 large eggs, separated
2 cups Earth Balance Organic Soymilk Original
4 tablespoons unsalted butter, melted and cooled slightly
½ teaspoon Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Extract


1. In a saucepan over medium-low heat, add the strawberries, blueberries, orange juice, and 2 tablespoons of the XyloSweet. Cook for 10 minutes, or until berries are softened. Set aside.

2. Preheat your waffle iron.

3. In a medium bowl, combine the flour, baking powder, and salt and mix well.

4. In a large bowl or stand mixer fitted with the paddle attachment, beat the egg yolks and the remaining 2 tablespoons of XyloSweet until the egg yolks are pale yellow, about 1 to 2 minutes. Add the milk, melted butter, and vanilla and mix to combine. Add the dry ingredients and mix again.

5. In a clean bowl or stand mixer fitted with the whisk attachment, beat the egg whites until soft peaks form, about 5 minutes. Gently fold egg whites into the waffle batter. Pour batter into waffle iron and cook until golden brown. Serve waffles topped with berry sauce and whipped cream.

Serves 6 to 8

Per waffle (8): calories 252, fat 10g, protein 9g, carbohydrates 28g, dietary fiber 2g

*To make the whipped cream, combine ½ cup heavy cream, 1 tablespoon powdered sugar, and ¼ teaspoon Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Extract in a bowl or stand mixer. Beat until soft peaks begin to form, about 5 minutes.

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