Lemon Cornmeal Waffles with Raspberry-Rhubarb Compote
This compote uses frozen fruit, which is as nutritious as fresh and readily available in winter. The honeyed yogurt offers
a sweet balance for the tangy compote, which can be made ahead and refrigerated for up to one week. While Greek yogurt offers
a thicker base for the topping, plain low-fat yogurt can be substituted, if desired.
View Recipe: Lemon Cornmeal Waffles with Raspberry-Rhubarb Compote