Waffle Hearts
Waffle Hearts - Sweet snacks fresh from the waffle iron
Healthy, because
Even smarter
Nutritional values
This dessert is low in fat, calories and sugar, but is a good source of fiber from thewhole wheat flour and raspberries.
Ricotta is available in different fat levels - if possible, choose a variety with low-fat content.
(Percentage of daily recommendation)
| Calorie | 82 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 87 mg | (2 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 30 mg |
Ingredients
- Ingredients
- 11 ozs Raspberries (frozen)
- 2 ozs honey
- 2 eggs
- ¼ cup
- 4 ozs Whole wheat flour
- ½ tsp Baking powder
- 2 sheets, white gelatin
- 9 ozs Ricotta cheese
- 3 Tbsps powdered sugar
- 1 Tbsp Canola oil
- 1 oz wafer-thin Chocolate (12 pieces)
Kitchen utensils
Preparation steps
Thaw raspberries for about 30 minutes. Meanwhile beat honey and eggs in a bowl with whisk attachment of hand mixer until creamy.
Stir in milk. Combine flour and baking powder, add to egg mixture in 2 additions and stir briefly. Set batter aside.
Soak gelatin in a bowl of cold water. Use an electric mixer to beat ricotta and powdered sugar in a bowl until creamy.
With the bottom of a small ladle push thawed raspberries through a fine sieve or puree in a blender.
Put dripping wet gelatin in a small pot, add raspberry puree and dissolve over medium heat. Gently fold into ricotta mixture and chill for 10 minutes in the refrigerator.
Lightly grease a round waffle iron with vegetable oil and bake 4 waffles in succession; each should take 2-3 minutes depending on the iron. Cool on a wire rack for about 10 minutes.
Carefully cut or break waffles into 5 hearts, place on a serving plate and spread with raspberry ricotta cream.
Break chocolate into pieces, sprinkle over the ricotta cream and serve.
