- 250 ml 100% Florida grapefruit juice
- 225 g nonfat plain Greek yogurt
- 25 g sliced almonds or flax seeds
- 2 large eggs, beaten
- 2 tablespoons honey
- 120 g all-purpose flour
- 60 g whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- Canola oil
Cranberry Grapefruit Compote:
- 3 tablespoons cornstarch
- 500 ml water, divided
- 1 (~450 g) bag frozen whole cranberries
- 135 g sugar
- 60 ml 100% Florida grapefruit juice
- 1 tablespoon grapefruit zest
- 1 teaspoon vanilla
- 1 fresh Florida grapefruit, peeled, segmented and diced
Dissolve cornstarch in 125 ml water; pour into a non-reactive saucepan and add 375 ml water, stirring to combine.Add cranberries, sugar, grapefruit juice, grapefruit zest and vanilla; stir to combine.Bring to a boil; reduce heat and simmer over low heat for 15 minutes, stirring occasionally, until mixture is very thick and liquid is clear.Remove from heat and stir in grapefruit segments.
In a large bowl, combine grapefruit juice, yogurt, almonds, eggs and honey; set aside.Sift or stir together all-purpose flour, whole wheat flour, baking powder and salt.Using a large spoon, gently stir flour mixture into grapefruit juice mixture just until combined, being careful not to over-mix.Brush waffle maker* with oil and cook waffles according to waffle maker’s directions, using about 125 ml batter per waffle.Brush waffle maker with oil before each batch of waffles.Serve immediately topped with Cranberry Grapefruit Compote.
*A Belgian waffle maker is recommended.