Description
A twist on strawberry shortcake featuring whole-grain waffles, rhubarb sauce and a mascarpone yogurt topping.
Ingredients
Scale
For Waffles:
- ¾ cup all-purpose flour
- ½ cup white whole wheat flour
- ¼ cup ground flaxseed
- 2 tablespoons canola oil
- 2 teaspoons sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Zest from half of a lemon or orange
- 1½ cups buttermilk
- 2 eggs
- ¼ teaspoon baking soda
For Strawberry Rhubarb Sauce:
- 3 cups chopped rhubarb
- 3 cups sliced strawberries, divided
- ¼ cup sugar
- ¼ cup water
- ½ teaspoon vanilla extract
- Zest from half of a lemon or orange
- For Mascarpone Yogurt Topping:
- ½ cup plain nonfat Greek yogurt
- ½ cup mascarpone cheese
- ¼ teaspoon vanilla extract
Instructions
- For the waffles, in a large bowl whisk together flours, ground flaxseed, oil, sugar, vanilla extract, salt and zest. Whisk in buttermilk.
- In a separate bowl, whisk together eggs and baking soda. Mix into flour mixture with wooden spoon until everything is incorporated. Bake in waffle iron according to instructions.
- For sauce, add rhubarb, 2 cups strawberries, sugar and water to a large saucepan. Bring to a boil, then simmer 10 – 15 minutes or until the sauce is smooth (stir frequently.) Remove from stove and mix in remaining strawberries, vanilla extract and zest.
- For topping, beat together yogurt, mascarpone and vanilla extract.
- To assemble, cut each waffle in half diagonally. Place one half on dish, spoon sauce over top. Cover with other waffle half and spoon over more sauce. Top with dollop (about 2 tablespoons) of yogurt topping. Repeat with remaining servings. Serve with fresh mint if desired.