Instructions: Place the egg whites in a medium bowl. Let stand at room temperature for 30 minutes.

Generously coat the unheated grids of a no-stick waffle iron with nonstick spray. Preheat according to the manufacturers directions.

Meanwhile, in another medium bowl, stir together the flour and milk and set the batter aside. Using an electric mixer, beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter.

Spoon enough better onto the bottom grids of the waffle iron to cover 2/3 of it. Quickly close the waffle iron and bake according to the manufacturers directions. Do not open during baking.

When done, use a fork to lift and remove the waffle and repeat making more waffles with the remaining batter.

TIP: An easy way to reheat leftover waffles and make them crispy again is to pop them into the toaster.

NOTES : These waffles are filled with good taste - even though they have practically no fat or cholesterol and very modest amounts of

Gardens Auxiliary.

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