Classic Blueberry Lemon Cheesecake Waffles bursting with blueberries in every chew, served with a creamy cheesecake toping and sparkling home-made Blueberry Sauce!
Ingredients
Waffles:
- 2 eggs
- 1 half cups heat milk (almond, skim, full fats or 2%)
- 1/3 cup melted butter (decreased fats or mild)
- 1 lemon , juiced (about 1/4 cup sparkling lemon juice)
- 1 teaspoon pure vanilla extract
- 2 cups undeniable cause flour
- four 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
- 1 half cups fresh (or frozen) blueberries
Cheesecake Topping:
- 1 cup (8 oz 250 g) mild cream cheese
- 4 tablespoons vanilla Greek yogurt (or plain or blueberry flavoured) OR whipping cream if you don't like yoghurt
- 2 tablespoons granulated sugar or a herbal granulated sweetener that measures 1:1 with sugar
- Blueberry Sauce:
Instructions
Waffles:
- Preheat waffle maker (or iron) according to manufacturers instructions. I use this waffle maker,
- In a huge bowl, beat the eggs. Stir inside the milk, butter, lemon juice and vanilla.
- In a separate bowl, blend collectively flour, salt, baking powder and sugar. Make a properly inside the centre of the dry ingredients and pour the milk aggregate into the flour mixture. Beat until mixed; fold in blueberries.
- Pour the batter into preheated waffle iron. Cook the waffles until golden and crisp. Top with cheesecake topping and this clean selfmade blueberry sauce. Serve right now.