Chestnuts Waffling

Brunch makes a nice break during the holidays. So many of our meals at this time of year have to follow patterns that seem set in stone, but you can be creative with brunch.

These waffles are a good example. This is a different take on the standard diner version. Topped with chestnut puree, sour cream and good bittersweet chocolate, with a drizzle of honey to pull everything together, they are at once out of the ordinary and satisfying.

And because chestnut puree is naturally very low in fat, it’s an indulgence that doesn’t hurt the diet. Chestnut puree is available in gourmet groceries.

Use a Teflon-coated waffle iron moistened with nonstick cooking spray to help cut the fat. Bake the waffles until golden brown; you’ll know they’re done when steam stops coming out of the iron.

Waffles With Chestnut Puree and Honey

Active Work Time: 10 minutes. Total Preparation Time: 30 minutes.

2 cups cake flour

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

1/2 cup egg substitute

1 tablespoon butter, melted

Nonstick cooking spray

1/2 cup chestnut puree

1/4 cup low-fat sour cream

1/4 cup grated bittersweet chocolate

Clover honey

* Stir together flour, sugar, baking powder, baking soda and salt in mixing bowl. Combine buttermilk, egg substitute and butter in small bowl. Stir liquid ingredients into dry ingredients just until blended. Do not over-mix.

* Spray waffle iron with nonstick cooking spray. Heat waffle iron. Pour 3/4 to 1 cup batter into preheated waffle iron. Bake until waffle is golden brown and crisp and steam no longer escapes from iron. Remove hot waffle from iron with a fork.

* Press chestnut puree through garlic press into mound on waffles. Top with sour cream and grated chocolate. Drizzle honey over all.

4 waffles. Each serving: 403 calories; 715 mg sodium; 12 mg cholesterol; 7 grams fat; 72 grams carbohydrates; 13 grams protein; 1.24 grams fiber.