A sweet berry mixture tops these ricotta cheese-flavored waffles.
1 3/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 1% low-fat milk
1/2 cup part-skim ricotta cheese
2 tablespoons butter, melted
2 tablespoons canola oil
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1 large egg
1 cup blueberries
2 tablespoons sugar
1 teaspoon fresh lemon juice
How to Make It
Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl, stirring with a whisk. In a separate bowl, combine milk, ricotta cheese, melted butter, canola oil, lemon rind, 1 tablespoon fresh lemon juice, and egg. Add milk mixture to flour mixture, stirring. Coat a waffle iron with cooking spray. Spoon 1/3 cup batter per 4-inch waffle onto waffle iron. Cook 5 minutes; repeat with remaining batter. Combine blueberries, 2 tablespoons sugar, and 1 teaspoon fresh lemon juice in a saucepan; bring to a boil. Mash mixture with a fork. Simmer 3 minutes. Remove from heat; serve waffles with berry sauce.
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Liked it. Used Whole Wheat Flour instead, Stevia to replace sugar, olive oil to replace Canola...added vanilla protein powder and Acai Powder to amp up the benefits with just a bit more milk....will make again.
The waffles were delicious. I used strawberries and blueberries (b/c I didn't have enough blueberries on hand) and followed recipe for the fruit, but opted not to cook it and used about a tablespoon of pure maple syrup in place of the sugar, topped with whipping cream...yum!
Sometimes we like breakfast for dinner and tonight we tried these waffles. Really good - next time I'd double the blueberry topping. Served with some applewood-smoked bacon for a great meal! Will make again.
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