Whole Wheat Ricotta Waffles with Blueberry and Strawberry Compote and Lemon Ricotta Cream

Ricotta cheese, lemon, and blueberry combine to make an incredible combination. This is an amazing breakfast or breakfast for dinner like we do in my house.

Recipe adapted from Food Network and Fixate

Ingredients:

Waffles-

1 cup whole wheat flour

1 scoop vanilla protein powder

3/4 cup buttermilk

1 cup part skim ricotta

1 teaspoon baking powder

1/4 teaspoon sea salt

2 large eggs

3 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

1 teaspoon maple extract

zest from 1 lemon

Blueberry Compote-

2 cups berries (blueberries, strawberries, raspberries, blackberries, etc..)

3 tablespoons pure maple syrup

1 pinch sea salt

1 teaspoon lemon juice

1 teaspoon cornstarch (slury with 1 teaspoon water)

Lemon Ricotta Cream–

zest and juice from 1 lemon

1 cup part skim ricotta

1 tablespoon powdered sugar

Directions:

Waffles–

1. Pre-heat waffle maker.
2. Mix dry ingredients: flour, protein powder, baking soda, salt. Add in eggs, extracts, buttermilk. Fold in ricotta.
3. Spray waffle maker with butter non stick spray.
4. Scoop 1 cup of batter at a time into the waffle maker. Remove with a large spatula when done. Keep in covered container or cover with towel to keep warm.

Berry Compote–

1. Add berries to a saucepan with 1/4 cup water and maple syrup. Bring to a simmer. Cook until mixture begins to thicken 5-10 minutes. Remove from heat. Add cornstarch slurry and lemon juice.
2. Serve over waffles.

Lemon Ricotta Cream–

1. In a small bowl combine ricotta, sugar, lemon zest, and lemon juice.
2. Spoon over waffles and compote.