Apple Waffles with Yogurt Cream

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Apple Waffles with Yogurt Cream
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Health Score:
42 / 100
1 hr

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie653 cal.(31 %)
Protein9 g(9 %)
Fat34 g(29 %)
Carbohydrates74 g(49 %)
Sugar added33 g(132 %)
Roughage3.2 g(11 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.6 μg(8 %)
Vitamin E2.1 mg(18 %)
Vitamin K18.3 μg(31 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.1 mg(7 %)
Folate34 μg(11 %)
Pantothenic acid0.8 mg(13 %)
Biotin14.5 μg(32 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C13 mg(14 %)
Potassium334 mg(8 %)
Calcium88 mg(9 %)
Magnesium30 mg(10 %)
Iron1.3 mg(9 %)
Iodine10 μg(5 %)
Zinc1 mg(13 %)
Saturated fatty acids15.6 g
Uric acid29 mg
Cholesterol131 mg
Complete sugar49 g


For the yogurt cream
2 Apple
200 milliliters white wine
50 grams sugar
2 packets Vanilla sugar
1 cup low-fat Yogurt
200 grams Whipped cream
1 packet whipped cream stabilizer
for the waffle batter
175 grams melted Margarine (or butter)
175 grams sugar
1 packet Vanilla sugar
4 medium eggs
250 grams Pastry flour
1 tsp Baking powder
2 little Apple
25 grams sliced almonds
Fat (for greasing the waffle iron)
powdered sugar (for dusting)
How healthy are the main ingredients?
Whipped creamMargarinesugarsugaralmondApple

Preparation steps


1. For the apple yogurt cream: Rinse and peel the apples, cut into quarters, remove the cores and dice. Combine the white wine and sugar in a saucepan and bring to a boil. Add the diced apples and simmer until the apples have softened. Remove the apples with a slotted spoon and let the liquid boil down by about 2/3. Remove from heat and stir in the yogurt. 


2. Beat the whipping cream and stabilizer until stiff. Fold into the yogurt mixture along with the diced apples. 


3. For the waffles: Whisk the melted butter, sugar, vanilla sugar and eggs together until light and fluffy. Stir in the flour and baking powder and mix until smooth. Rinse and peel the apples, cut into quarters, remove the cores and chop finely. Stir the chopped apples into the batter. Toast the sliced almonds in a dry pan until golden brown. Preheat the waffle iron and grease with butter or oil. Spoon several tablespoons of batter into the waffle iron and cook until golden brown on both sides. Cover with aluminum foil to keep warm and continue with the remaining batter. To serve, dust the waffles with powdered sugar, top with a dollop of yogurt cream and sprinkle with toasted almonds.