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A BREAKFAST FROM HEART FOR CHOCOLATE LOVER

SHARE A BREAKFAST FROM HEART FOR CHOCOLATE LOVER

This year, don't give that someone special a box of chocolates for Valentine's Day. Instead, treat your loved ones to a breakfast or brunch of my heart-shaped chocolate waffles found in my new cookbook, "Jeanne Jones Cooks for Life," published by the Cole Group, Inc. ($24.95) Since cocoa powder is used instead of bar chocolate, the waffles are much lower in saturated fat than the usual chocolate treats are. You can make them in a heart-shaped waffle iron or, if you don't have one available, use a cookie cutter to cut out hearts from square waffles.

An even easier way to decorate the plate with hearts is to cut strawberries from the stem to the point, turning them into heart-shaped slices of delicious and nutritious fresh fruit. The fresh berry sauce is perfect with these waffles and makes a wonderful topping for ice cream, yogurt and cereal. If you are in a hurry, use a jar of all-fruit preserves instead of the sauce.- MAKE BEANS and legumes a part of your light diet this year. Order my pamphlet, Beans and Legumes for Every Occasion, by sending $3 and a stamped (55 cents), self-addressed, No. 10 envelope to Beans, PO Box 5541, Riverton, NJ 08077-5541.

Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 22 cookbooks, most recently "Cook It Light: Desserts" (Macmillan).

Send your recipe for revision to:

Cook It Light

(Deseret News)

P.O. Box 1212

La Jolla, CA 92038

Please include a stamped (55 cents), self-addressed envelope.

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Recipe

CHOCOLATE WAFFLES WITH FRESH BERRY SAUCE

Waffles:

1 cup unbleached all-purpose flour

1 cup whole-wheat flour

1/2 cup unsweetened cocoa powder, sifted

1/2 cup sugar

1 teaspoon ground cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

1 cup non-fat milk

1/4 cup canola or corn oil

1 tablespoon vanilla extract

3 egg whites, beaten until stiff but not dry

Strawberries, for garnish (optional)

Berry Sauce:

3/4 pound fresh or thawed frozen raspberries, pureed

3/4 pound fresh or thawed frozen strawberries

2 tablespoons sugar

To make the waffles, combine flours, cocoa powder, sugar, cinnamon, baking powder and salt and mix well. Set aside.

Combine milk, oil, and vanilla; mix well and add to the dry mixture. Again mix well. Fold in beaten egg whites, just until blended.

Preheat a waffle iron coated with non-stick vegetable spray. Pour 1/2 cup waffle batter into the center of the hot iron and bake about 6 minutes, or until waffle is crisp. Bake the remaining batter, keeping waffles warm in a covered dish in a 250 F. oven. Makes 6 waffles.

To make the sauce, strain raspberry puree to remove seeds, then combine with strawberries and sugar and mix well.

- Nutrition analysis: Each waffle contains approximately 348 calories; 1 mg cholesterol; 11 gm fat; 415 mg sodium. Each tablespoon of sauce contains approximately 11 calories; no cholesterol; no fat; negligible sodium.