Waffles with Blueberry Compote and Lemon Ricotta Cream
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 453
- Total Fat
- 19
- Saturated Fat
- 9
- Carbohydrates
- 57
- Dietary Fiber
- 7
- Sugar
- 19
- Protein
- 17
- Cholesterol
- 104
- Sodium
- 607
- Total: 1 hr 10 min
- Active: 35 min
Ingredients
For the lemon-ricotta cream:
1 cup part-skim ricotta
1 tablespoon confectioners' sugar
1 teaspoon grated lemon zest, plus more for garnish
1 teaspoon fresh lemon juice
For the blueberry compote:
1 pint fresh blueberries, or 1 pound frozen blueberries, thawed
2 tablespoons honey or pure maple syrup
1 teaspoon fresh lemon juice
For the waffles:
1 cup spelt flour
1 cup whole-wheat flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon fine sea salt
2 cups low-fat buttermilk
5 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon finely grated lemon zest
Nonstick cooking spray
Directions
- Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
- Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
- Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
- In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
- Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
- To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.