Blueberry Lemon Cheesecake Waffles

• Produce

  • 1 1/2 cups Blueberries, fresh or frozen
  • 1 Lemon

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups (all purpose flour, plain
  • 4 tsp Baking powder
  • 4 tbsp Granulated sugar (white or coconut sugar/s -- can substitute with
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/3 cup Butter, reduced fat or light
  • 1 cup Light cream cheese
  • 1 1/2 cups Milk
  • 4 tbsp Vanilla greek yogurt

• Other

  • Use THIS RECIPE

Found on cafedelites.com

Description

Ingredients

• 2 eggs
• 1½ cups warm milk (almond, skim, full fat or 2%)
• ⅓ cup melted butter (reduced fat or light)
• 1 lemon, juiced (about ¼ cup fresh lemon juice)
• 1 teaspoon pure vanilla extract
• 2 cups plain | all purpose flour
• 4 tablespoons granulated sugar (white or coconut sugar/s -- can substitute with a natural granulated sweetener that measures 1:1 with sugar)
• 4 teaspoons baking powder
• 1½ cups fresh (or frozen) blueberries
• 1 cup (8 oz | 250 g) light cream cheese
• 4 tablespoons vanilla Greek yogurt (or plain or blueberry flavoured) OR whipping cream if you dont like yoghurt
• 2 tablespoons granulated sugar or a natural granulated sweetener that measures 1:1 with sugar
• Use THIS RECIPE

Directions

• Preheat waffle maker (or iron) according to manufacturers instructions. I use this waffle maker,
• In a large bowl, beat the eggs. Stir in the milk, butter, lemon juice and vanilla.
• In a separate bowl, mix together flour, salt, baking powder and sugar. Make a well in the centre of the dry ingredients and pour the milk mixture into the flour mixture. Beat until blended; fold in blueberries.
• Pour the batter into preheated waffle iron. Cook the waffles until golden and crisp. Top with cheesecake topping and this fresh homemade blueberry sauce. Serve immediately.
• Beat cheesecake ingredients until well combined, smooth and lump free
• Use this recipe

Nutrition