Waffles with Lemon Ricotta-Yogurt Cream and Blueberry Sauce


Waffles with Lemon Ricotta-Yogurt Cream and Blueberry Sauce

Servings 4


  • Lemon Ricotta-Yogurt Cream:
  • ½ cup ricotta (homemade or store bought)
  • ½ cup Greek yogurt
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • Blueberry Sauce:
  • 1 pint fresh blueberries
  • ¼ cup water
  • 2 tablespoons honey
  • 1 teaspoon fresh lemon juice
  • Waffles:
  • cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • cups buttermilk
  • ½ cup canola oil
  • 1 teaspoon finely grated lemon zest
  • nonstick cooking spray


  • Lemon Ricotta-Yogurt Cream:
  • In a small bowl, combine the ricotta, yogurt, confectioners’ sugar, lemon zest and lemon juice; whisk until light and fluffy. Cover and refrigerate for at least 30 minutes or until ready to use.
  • Blueberry Sauce:
  • In a small saucepan, combine the blueberries, water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 6-7 minutes. Transfer to a bowl, add the lemon juice and cool.
  • Waffles:
  • Preheat the oven to 275º Fahrenheit.
  • Separate the egg yolks and whites into two different mixing bowls. Add the buttermilk, oil, and lemon zest to the bowl with the yolks.
  • In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add dry ingredients to the bowl with the egg yolk mixture; stir to combine.
  • Beat the egg whites with a mixer until stiff peaks form. Gently fold in the egg whites to the batter. Be careful not to overmix. Let rest for 15 minutes.
  • Heat a waffle iron; coat with nonstick spray. Pour the batter without over filling and close. Cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to a wire rack and keep warm in oven.
  • To serve, top the waffles with the blueberry sauce and ricotta cream. Garnish with lemon zest. Enjoy!