Buttermilk Waffles with Apple-Raisin Topping

1/2 cup pineapple juice concentrate
2 Granny Smith apples, unpeeled, cut into wedges
1/2 cup raisins
1/2 teaspoon cinnamon
1/4 cup flaxseeds
1/2 cup whole-wheat flour
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, separated, plus 2 large egg whites
1 cup buttermilk

1 In a large skillet, bring the pineapple juice concentrate and 1/4 cup water to a boil over high heat. Add the apples, raisins, and cinnamon, and cook, stirring occasionally, until the apples are tender, about 5 minutes. Remove from the heat and let cool to room temperature.
2 In a mini food processor or coffee mill, grind the flaxseeds to the consistency of coarse flour. Transfer to a large bowl and add the whole-wheat flour, all-purpose flour, cornmeal, brown sugar, baking powder, and salt.
3 In a small bowl, combine the egg yolk and buttermilk. In a large bowl, beat the 3 egg whites until stiff peaks form. Make a well in the flour mixture and stir in the buttermilk mixture. Gently fold in the beaten whites.
4 Spray a nonstick waffle iron with nonstick cooking spray. Preheat the iron. Spoon 1/2 cup batter per waffle into the iron and cook until golden brown and crisp. Repeat with the remaining batter to make a total of 8 waffles. Serve warm with the apple-raisin topping. Makes 4 servings

Makes Makes 4 servings
servings.

Per serving: 366 calories, 5.6g total fat (1.1g saturated), 55mg cholesterol, 7.6g dietary fiber, 71g carbohydrate, 12g protein, 378mg sodium.