In large bowl stir together dry waffle ingredients; mix well. In small bowl stir together buttermilk and egg yolks; mix well. In separate bowl beat egg whites until stiff but not dry; set aside. Add buttermilk mixture to dry waffle ingredients; mix until blended. Fold whipped egg whites into buttermilk mixture just until blended. Cook waffles in waffle iron according to instructions. Keep warm. Meanwhile, in 2-quart saucepan stir together all sauce ingredients. Cook over medium heat, stirring occasionally, until fruit is softened and thickens slightly (about 15 to 18 minutes). To serve: place waffles on plate and top with sauce. Add a dollop of whipped cream if desired. Refrigerate leftovers. Makes 4-6 servings. Per Serving: Cal. 507 (25% DV), Fat Cal. 42, Pro. 14 g (29% DV), Carb. 105 g (35% DV), Fat 5 g (7% DV), Chol. 97 mg (32% DV), Sod. 611 mg (25% DV), Vit. A 94 RE (11% DV), Vit C 11 mg (19% DV), Vit. E 1 mg (2% DV), Calcium 188 mg (19% DV), Iron 4 mg (20% DV), Folate 91 Ug (23% DV), Zinc 2 mg (12% DV), Pot.479 mg (14% DV), Dietary Exchange: Starch 7