I’ll start by saying this is 100% not Weight Watchers friendly. I don’t think I mentioned, but before the holidays I finally achieved lifetime status (yay me!) after hitting my goal back in October (it took so long to hit lifetime because there was a few weeks in October I couldn’t make it to weigh in). That combined with a medicine that I’m on that is making me lose too much weight (where were you this time last year crazy medicine!) I was/am not highly cognizant of the points values of the food I was ingesting between December 17 and 31st. But everyone deserves a treat now and then, so I hope that you enjoy if you are following WW. In terms of the recipe itself, I followed it basically to the letter because I had never, ever made waffles from scratch before. For the eggnog sauce, I used the low-fat eggnog I had made previously and reduced the amount of butter and sugar that was originally in the recipe. I made a half serving of the sauce and only used 2 tbsp butter and 2 tbsp sugar. The recipe, as written for a half serving, called for 1/4 cup of butter and 1/2 cup sugar. I’ve adjusted the measurements below from my scale down. If you’re looking to make a full portion for the source recipe, 1/2 cup of butter should replace 1/4 cup of butter and 1 cup of sugar should replace 1/4 cup of sugar.
Gingerbread Waffles
(Sources: Annie’s Eats and Dine & Dish)
Made 6 Waffles
Ingredients:
2 cups all-purpose flour
¼ cup sugar
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
1½ tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. grated nutmeg
¼ tsp. ground cloves
4 large eggs
6 tbsp. unsalted butter, melted and cooled
1 cup milk
½ cup low-fat sour cream
3 tbsp. molasses
Directions:
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Whisk to blend. In a medium bowl, combine the eggs, butter, milk, sour cream and molasses and whisk to blend well. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated.
Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately.
Eggnog Syrup
About 6 Servings
Ingredients
1/4 c. butter
1/4 c. sugar
3/4 c. eggnog
1 tsp pure vanilla extract
Directions
Melt butter in a medium-sized sauce pan over medium-low heat. Mix in sugar until well combined, then mix in the eggnog and bring heat up to medium-high heat. Whisk continually until mixture comes to a boil, remove from heat
