- 1 cup whole-wheat flour
- 2 tablespoons raw sugar
- 2 teaspoons baking powder
- 1 dash sea salt
- 3/4 cup nonfat skim milk
- 1/4 cup unsweetened applesauce
- 2 egg whites
- 1 teaspoon vanilla extract
Fill four medium-sized terracotta pots with the strawberries and blueberries, until each pot contains an abundant quantity of the fruits, mounded high and reaching the rims. (KewlTip: Crinkle aluminum foil into tight spheres and place them into the bottom of the pots reaching halfway up the sides so as to form a base and partially fill the containers. Place the berries atop these platforms to cover them completely and prevent visibility. In a large bowl, whisk together all dry ingredients-the flour, sugar, baking powder, and salt. In a separate, smaller mixing bowl, whisk together all wet ingredients-the milk, applesauce, egg whites, and vanilla extract. Add all the wet ingredients into the dry ingredients in the larger bowl and thoroughly whisk to combine until there are no lumps in the batter. Pour the appropriate amount of batter designated by the manufacturer of your waffle iron into a 4-well iron (one that bakes 4 waffles per batch), close the lid, and bake until the exterior is lightly brown and crispy. When waffles are done baking, carefully remove from the waffle iron and set aside on a heatproof dish. Allow them to cool momentarily, until it is safe to handle them with clean, bare hands. Using kitchen shears, carefully cut the waffles into smaller squares or rectangular shapes along the raised borders of the pockets, or indentations, in each waffle. The individual waffles will yield approximately 3 shapes each, or 12 total. Insert the sharp, pointed end of a 6" wooden or bamboo skewer into one side of each of the smaller square or rectangular waffle shapes, formed in Step 6. Thread the skewers into the shapes, ensuring that they are secure. Place the opposite end of the skewers into the berries in the pots, embedding or "planting" them rigidly, prohibiting movement, and creating the image of a pot of flowers with these Waffle Pops. Each pot will accommodate approximately three pops. If desired, more than one waffle shape can be inserted onto a single stick. Serve with the Sticky Maple Cinnamon Bun Glaze for dipping or drizzling! Enjoy!
- 2 cups nonfat skim milk
- 1/2 cup pure Grade A maple syrup
- 1 teaspoon ground cinnamon
- 1 dash sea salt
- 1 tablespoon + 1 teaspoon cornstarch powder
- 2 teaspoons water
- 1/4 teaspoon vanilla extract
Combine the milk, syrup, cinnamon, and salt in a medium saucepan. Whisk to thoroughly combine, place over medium heat on the stovetop, and cook, uncovered and stirring often, for approximately 35-40 minutes, or until the mixture is thickened and has reduced to approximately 1/3 of its original quantity, or roughly 1 cup. Meanwhile, dissolve the cornstarch powder in the water in a small bowl, beating together with a fork, creating a "slurry." Once the milk-syrup mixture has cooked, thickened, and reduced, remove the pot from the stovetop burner and add the cornstarch slurry. Whisk rapidly so as to prevent the cornstarch from clumping, and replace the pot on the stovetop burner. Raise the burner to the "high" heat setting, and, whisking constantly, boil for 30 seconds to 1 minute, or until the mixture has thickened further and has developed the rich texture of pure maple syrup. Do not continue to boil, in order to prevent overcooking. Remove the pot from the heat, turn off the stovetop burner, and carefully pour the liquid through a fine sieve into a heatproof bowl. Do so in batches, if necessary, affording the syrup the time to process through the sieve. Discard any solids or clumps caught in the sieve. Beat the vanilla extract into the smooth syrup in the bowl, evenly distributing it with a whisk or fork. Serve and enjoy! This Sticky Maple Cinnamon Bun Glaze makes for a delicious swap-out for pure maple syrup when served for dipping or drizzling with the Kewl Waffle Pot Pops!
- 4 cups water
- 4 herbal or black decaffeinated vanilla-flavored tea bags, strings used for gripping removed
- 1/4 cup nonfat skim milk, or more if desired
- 2 vanilla beans, each split vertically, seeds removed, and both seeds and pods reserved
Place the water in a medium saucepan, cover with its lid, and set over high heat on the stovetop. Heat until the water comes to a rolling boil. Turn off heat on the stovetop burner and remove the pot from it. Quickly remove the lid, add the teabags to the hot water, stir to completely submerge them, and immediately recover. Allow the teabags to steep, off the heat of the burner, for approximately 5-6 minutes, or until the water has develop a deep color. If the lid is removed (do so only briefly), the aroma should be strong. After the teabags have steeped, uncover the pot and remove them with a slotted spoon to prevent excessive brewing. Discard. Stir in the nonfat skim milk and both the seeds and pods of the vanilla beans. Replace the pot on the stovetop burner, raise to medium heat, and bring the liquid inside to a boil. Cook for 10 minutes. Remove pot from heat and strain tea through a fine sieve into a heatproof bowl or container so as to capture the large vanilla bean pods. Discard these pods. Serve and enjoy!
KewlTips: If desired, these Vanilla Bean Lattés can be served with a plethora of special treats or toppings to enhance the fun! Use a splash of all-natural honey, maple syrup, agave nectar, raw sugar, or another form of sweetener to bring out the natural flavors of vanilla. Enrich the latté top to bottom by spooning a dollop of frothed, foamy milk onto the surface of the tea just before serving. Float a tall cinnamon stick in the glass. This multitasking garnish can handle two jobs at once - not only will it add a subtle, sweet flavor to your piping hot beverage, but it will also double as the perfect mixer to spin around the goodness!