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.
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.
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!