Sprinkle yeast over 1/4 cup of warmed skim milk and let it sit for 5 minutes to activate.

In a large bowl, whisk together 1/4 cup skim milk, fat-free egg substitute, and vegetable oil.

Whisk in the yeast mixture, sugar, and salt until well combined.

Gradually stir in the all-purpose flour in 3 parts (1 1/3 cups at a time), alternating with the remaining 2 1/2 cups of skim milk.

Beat the egg whites until soft peaks form.

Gently fold the beaten egg whites into the waffle batter.

Cover the bowl and let the batter rise in a warm place until it has doubled in size, about 1 hour.

Preheat a nonstick waffle iron according to the manufacturer's instructions.

Stir the batter to deflate it slightly.

Spoon about 3/4 cup of batter onto the preheated waffle iron.

Close the lid and bake until the waffle is golden brown, about 2 minutes.

Serve each waffle immediately with 1/2 cup of sliced strawberries and 1 teaspoon of powdered sugar.

This recipe makes ten 4- x 8-inch waffles.