EatSmarter exclusive recipe

Waffle Heartswith Raspberry Ricotta Cream and Chocolate

Waffle Hearts - Waffle Hearts - Sweet snacks fresh from the waffle iron
Waffle Hearts - Sweet snacks fresh from the waffle iron

(1)

Calories:82 kcal
Difficulty:moderate
Preparation:40 min
Ready in:90 min
Low-sugar
high-fiber
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1 serving contains (Percentage of daily recommendation)
Calories82 kcal(4%)
Protein3 g(6%)
Fat4 g(5%)
Carbohydrates8 g(3%)
Added Sugar4 g(4%)
Roughage2 g(7%)

Recipe development: EAT SMARTER

Ingredients

For pieces

11 ouncesRaspberries (frozen)
2 ouncescreamy Honey
2Egg
¼ cupsMilk (low-fat)
4 ouncesWhole-wheat flour
½ teaspoonsBaking powder
2sheets, white Gelatin
9 ouncesRicotta cheese
3 tablespoonsPowdered sugar (30 grams)
1 tablespoonCanola oil
1 ouncewafer-thin Small bar of chocolate (12 pieces)
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Kitchen Utensils

2 Small bowls, 2 Bowls, 1 Hand mixer, 1 Teaspoon, 1 Wooden spoon, 1 Ladle, 1 Fine-mesh sieve, 1 Small pot, 1 Waffle iron, 1 Pastry brush, 1 Wooden spatula, 1 Wire rack, 1 Tablespoon, 1 Knife, 1 Kitchen scale

Directions

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1 Thaw raspberries for about 30 minutes. Meanwhile beat honey and eggs in a bowl with whisk attachment of hand mixer until creamy.
2 Stir in milk. Combine flour and baking powder, add to egg mixture in 2 additions and stir briefly. Set batter aside.
3 Soak gelatin in a bowl of cold water. Use an electric mixer to beat ricotta and powdered sugar in a bowl until creamy.
4 With the bottom of a small ladle push thawed raspberries through a fine sieve or puree in a blender.
5 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.
6 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.
7 Carefully cut or break waffles into 5 hearts, place on a serving plate and spread with raspberry ricotta cream.
8 Break chocolate into pieces, sprinkle over the ricotta cream and serve.
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