Cottage Cheese Protein Waffles with Berries
Cottage cheese disappears into crisp-edged whole-wheat waffles, adding protein and moisture beneath fresh blueberries and apricot slices.
By Moow Editorial ·
- Blend the cottage cheese and eggs before adding flour for a smooth batter.
- Let the waffle iron reheat fully between batches for crisp edges.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 servings (2 small waffles each)
- Prep time: 12 minutes
- Cook time: 20 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings (2 small waffles each).
- Calories: 440 kcal
- Protein: 35 g
- Carbohydrates: 60 g
- Fat: 8 g
- Sodium: 686 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 2 1/2 cups (600 g) low-fat cottage cheese
- 4 large eggs (200 g without shells)
- 2 cups (240 g) whole-wheat flour
- 1 1/2 cups (360 g) water
- about 1 cup (160 g) fresh blueberries
- 6 small (210 g) fresh apricots, pitted and sliced
- 2 teaspoons (9 g) low-sodium baking powder
- 1 teaspoon (3 g) ground cinnamon
Directions
1. Preheat a nonstick waffle iron. Blend the cottage cheese, eggs, and water until smooth.
2. Whisk the flour, baking powder, and cinnamon in a bowl, then fold in the blended mixture just until no dry flour remains.
3. Cook modest scoops of batter according to the waffle iron directions until deeply golden and the centers reach 160°F (71°C).
4. Divide the waffles among four plates and top with the blueberries and sliced apricots.
Sources
Contains eggs, milk, and wheat. Cook waffles until their centers reach 160°F (71°C) and refrigerate leftovers within 2 hours.