Chocolate Waffles With A Fresh Raspberry Syrup

Directions

1. In a mixing bowl combine flour, baking pwdr and salt. In another bowl beat the chocolate, egg yolks and vanilla slightly. Beat the lowfat milk and 1/2 c. of the butter into the egg mix. Fold the flour mix into the egg mix. Stir till combined yet still slightly lumpy. In a small bowl beat the egg whites till stiff peaks form. Gently fold beaten egg whites into batter, leaving little fluffs of egg whites.
2. Pour 1 c. batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 Tbsp. of the butter, in all). Close lid quickly; don't open during baking. Bake according to the manufacturer's directions for the waffle iron.
3. In a saute/fry pan, heat the remaining butter. Add in the sugar, stirring constantly till the sugar dissolves, about 1 minute. Add in the raspberries and saute/fry for 2 to 3 min. Remove from the heat and add in the Grand Marnier. Flame the liquor and continue to cook for 1 minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with powdered sugar.
4. This recipe yields 4 servings.