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* For yogurt cheese, line a strainer with a single layer of paper towel and dump an 8-ounce container of plain, nonfat yogurt into the towel. Set strainer on top of a 2-cup measuring cup and place in refrigerator overnight. In the morning, the "yogurt cheese" will be in the paper towel and the whey to be discarded will be in the measuring cup. Use "yogurt cheese" as a substitute for sour cream.
Preheat waffle iron so it is hot when batter is ready. Beat egg yolks in a bowl, then beat in buttermilk, melted butter, and sour cream, then set aside. In separate, large bowl, sift together dry ingredients (flour, baking powder, baking soda, and sugar). Then set aside. In another bowl, beat egg whites until they hold soft peaks.
Now, combine beaten egg yolk mixture with dry ingredients, then carefully fold in egg whites. Batter is now ready to use for making waffles.
Serve waffles with warm maple syrup. No butter is needed. These are yummy enough without adding more fat.
Serves: 4 to 6
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