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Belgian Waffles

1 1/2 c. flour
2 T. vanilla sugar
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 1/2 c. lowfat sour cream
3 eggs
3 T. margarine
1 tsp. vanilla extract
Cooking spray

Preheat the oven to 200 degrees. Preheat a Belgian waffle iron. In
a medium-sized bowl, sift together flour, sugar, baking powder and
baking soda.

In a different medium-sized bowl, whisk together sour cream, egg
yolks, margarine and extract. Pour this mixture into the dry
ingredients, stirring to form a lumpy batter.

In a different medium-sized bowl, beat the eg whites until stiff
peaks form. Using a spatula, gently fold the egg whites into the
batter until thoroughly mixed.

Lightly spray the waffle iron with cooking spray. Spoon about 1/3
cup of batter (amount varies with the size of your iron) onto the
hot iron and spread it almost to the corners of the grids. Close
the lid and bake until the waffle is golden brown, its edges look
dry and it does not stick to the grids -- about 2 minutes.

Transfer the baked waffle to the warm oven, placing it directly on
the rack so that it will stay crisp. Repeat with the remaining
batter. Serve hot with desired toppings.

Yields: 8-10 waffles

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