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Frito Waffles with Mascarpone & Warm Strawberry Compote

Recipe tester: Jenny Manseau of Creative Cooking Gluten-Free - July 18, 2012


Read Jenny's review of this recipe: Gluten-Free Frito-Lay Recipes

Frito-Lay logo


Courtesy of Frito-Lay


Fritos Gluten-Free Waffles with Strawberry Compote and Mascarpone Cheese

Makes about 9 waffles.



  • 175 grams (about 1 1/4 cups) millet flour
  • 50 grams (about 3/4 cup) crushed Fritos Original corn chips
  • 1 tablespoon golden flaxmeal
  • 1 tablespoon baking powder
  • 1 cup milk
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/3 cup melted butter
  • 1/4 cup honey
  • 3 large egg whites


  • 1 pound strawberries, hulled and quartered
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla
  • Mascarpone cheese


1. Combine flour, corn chips, flaxmeal, baking powder, milk, egg yolks, vanilla, butter and honey in a blender container. Blend until smooth. Beat egg whites in a medium bowl until they form soft peaks. Fold flour mixture into beaten egg whites until incorporated, being careful not to deflate egg whites.

2. Pour about 1/2 cup of batter onto greased, heated griddle and cook until waffle is done, according to manufacturer's instructions. Repeat with remaining batter.

3. Combine strawberries, sugar, cornstarch and vanilla in a medium saucepan. Heat over medium heat until juicy and thickened, stirring often.

4. Serve waffles with mascarpone cheese and warm strawberries.

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