Lemon Cornmeal Waffles with Raspberry-Rhubarb Compote

Ingredients

• 2 teaspoons baking powder reduced-sodium (such as Rumford)
• 0.5 teaspoon baking soda 
• 2 large eggs lightly beaten
• 1 cup flour all-purpose
• 0.8 cup greek yogurt plain fat-free
• 0.8 cup cornmeal red stone-ground (such as Bob's Mill)
• 2 tablespoons honey 
• 1 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon zest grated
• 2 teaspoons lemon zest grated
• 0.5 cup milk 2% reduced-fat
• 0.8 cup yogurt plain low-fat
• 2 tablespoons mascarpone cheese 
• 12 ounce raspberries unsweetened frozen thawed undrained
• 16 ounce rhubarb frozen thawed sliced
• 0.8 cup sugar 
• 1 tablespoon sugar 
• 2 tablespoons butter unsalted melted
• 1 cup water boiling

Equipment

• bowl
• sauce pan
• knife
• whisk
• measuring cup
• waffle iron

Directions

1. To prepare compote, combine first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover and simmer 25 minutes or until rhubarb is tender and mixture thickens, stirring occasionally.
2. Remove from heat, and keep warm.
3. To prepare waffles, combine cornmeal and 1 cup boiling water in a large bowl.
4. Let stand 20 minutes or until cooled to room temperature.
5. Coat a waffle iron with cooking spray; preheat.
6. Add eggs to cornmeal mixture; stir with a whisk to combine. Stir in butter, 2 teaspoons rind, and juice. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
7. Combine flour and next 4 ingredients (through baking soda) in a bowl; stir to combine.
8. Add flour mixture to cornmeal mixture.
9. Combine low-fat yogurt and milk in a bowl; stir with a whisk until smooth.
10. Add yogurt mixture to cornmeal mixture, stirring just until combined.
11. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
12. To prepare topping, combine Greek yogurt and remaining ingredients in a small bowl; stir until smooth.
13. Serve waffles with warm compote and yogurt topping.