My mental image of great blackberry waffles became reality with this inspiring recipe

The last time I visited a particular favorite "serve-breakfast-all-day" eatery, I emerged bummed because I'd not chosen to order the fresh blackberry waffles. I left with "diner's remorse" because the entree I picked turned out to be not nearly as great as my mental image of what those blackberry waffles might have tasted like.

To my great joy after I returned home, I found that my new issue of Southern Living magazine contained none other than a recipe for Lemon- Poppy Seed Belgian Waffles with Blackberry Maple Syrup. Now in my own kitchen I could create a version of what I had bypassed at the restaurant. The Southern Living feature was extolling the virtues of cooking with citrus, in honor of this being citrus season in many locales. We'll get to experience that soon with a future trip to see the Arizona grandpersons and then will enjoy the bucketloads of citrus grown fresh in residents’ back yards.

However, I could enjoy a hint of citrus now—and satisfy my blackberry waffles cravings—with this simple recipe. So last night we had breakfast for dinner. I fired up the Belgian waffle griddle and mixed up a batch of this terrific batter. Using sugar-free maple syrup, low-fat baking mix, and egg substitute healthened-up this recipe and made possible eating quite a few of those waffle wedges without guilt. We didn't pile on the fresh cream, but a couple of teaspoons of sugar-free whipped topping didn’t hurt anything one iota.

Southern Living, you saved the day. And, oh yes, we do have leftovers.

Lemon-Poppy Seed Belgian Waffles with Blackberry Maple Syrup

2 cups low-fat all-purpose baking mix

2 tablespoons poppy seeds

1 tablespoon lemon zest

1 1/4 cups cold club soda

1 large egg, lightly beaten (or 1/4 cup egg substitute)

1/4 cup butter, melted

fresh whipped cream (or sugar-free whipped topping)

Stir together baking mix, poppy seeds, and lemon zest. Whisk together club soda, egg, and butter in a small bowl; gently whisk egg mixture into poppy-seed mixture. (Mixture will be lumpy.) Let stand 3 minutes. Cook batter (about 3/4 to 1 cup batter each) in a preheated, oiled Belgian-style waffle iron until golden. Serve with Blackberry Maple Syrup (below) and, if desired, fresh cream. Makes 4 servings.

Blackberry Maple Syrup:

1/2 cup sugar-free maple syrup

1 (12-ounce) package frozen blackberries, thawed (frozen mixed berries, thawed, may be subbed)

1 teaspoon lemon zest

2 teaspoons lemon juice

In a medium bowl combine all ingredients. Warm in microwave if you desire to serve this warm.