Aimee Fortney's Lemon-Ricotta Waffles w/Warm Blueberry Sauce - WSMV Channel 4

Aimee Fortney's Lemon-Ricotta Waffles w/Warm Blueberry Sauce

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Ingredients 

2 cups all purpose flour

3 Tablespoons baking powder

1/2 teaspoon salt

2 Tablespoons sugar

3 eggs

1 1/2 cups vanilla soymilk (or you may use milk or almondmilk)

1/4 cup skim ricotta cheese

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 Tablespoon fresh lemon zest

Lightly grease and preheat your waffle maker. Mix together your dry ingredients. In a separate bowl, whisk together the eggs, soymilk, ricotta cheese, vanilla, lemon and lemon zest. Add the wet ingredients into the dry ingredients, then whisk until just combined. Using an ice cream scoop or ladle, scoop mixture onto waffle iron. Cook until beeper goes off, or for about 5-7 minutes. Serve with warm blueberry sauce!

WARM BLUEBERRY SAUCE

2 cups fresh blueberries (or if your containers are just under 8 ounces, just use 2 of those containers)

1/2 cup water

1/2 cup sugar

1 Tablespoon fresh lemon zest

2 Tablespoons cornstarch

2 Tablespoons water

In a saucepan, bring the blueberries, 1/2 cup water and 1/2 cup sugar to a boil. If you would like, you can lightly "mash" the blueberries with a potato masher or forks prior to cooking. In a small bowl or juice glass, mix together the cornstarch and water. Add to the hot mixture and whisk to combine. As the mixture thickens, it will be ready to serve! **You can also add orange zest to the blueberry sauce, and it tastes delicious! 

Aimee Jackson Fortney

"Not the Perfect Cook"

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