RED VELVET WAFFLES
Cream Cheese Whipped Cream “Frosting”
Valentine’s Breakfast for a special someone? Perfect. Lazy Sunday morning for those you love all year? Amazing gesture!
These are gorgeous and have the familiar red velvet flavor that’s coveted. A hint of cocoa, slightly sweet…and a fun deep red that makes them seem more work than they are! I topped them with a traditional cream cheese-whipped cream “frosting”, and a drizzle of syrup.
No matter when you make them, or who you make them for…you’ll be loved in return!
I also think this batter would work as pancakes, if you don’t have a waffle maker…might as well give it a shot!
(These are not low carb…simply low in sugar. But for a special day, we’ll live through it!)
1 1/2 cups cake flour
1/4 cup unsweetened cocoa powder
1/4 cup Whey Low Granular (Splenda or sugar)
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cup skim or 2% milk (if making into pancakes reduce to 1 1/4 cup)
3 eggs, separated
6 tablespoons melted butter
1 tablespoon red food coloring
1 teaspoon vanilla
1 teaspoon cider vinegar
In a large bowl whisk together the cake flour, cocoa powder, Splenda (sugar), salt, and baking powder. Set aside.
In a medium bowl whisk together the milk, egg yolks, melted butter, food coloring, vanilla, and vinegar. Add to the dry ingredients and whisk just until combined.
In another bowl beat the egg whites until stiff. With a spatula, fold into the batter mixture. (It’s okay if a few fluffs remain.)
Make in a preheated waffle iron per instructions. Serve immediately with Cream Cheese Whipped Cream.
Cream Cheese Whipped Cream:
1 cup whipping cream
1/2 cup Splenda (or powdered sugar)
2 teaspoon vanilla extract
8 ounces fat-free cream cheese, softened
Beat the whipping cream, Splenda, and vanilla until stiff peaks form. Beat in the cream cheese until smooth.
Makes approx 7 servings, depending on your waffle maker. I used a Belgium maker and the photo below is from one batch in the maker. Stats are for seven servings (two waffles, each about 5 inches square; approx 1/3 cup of topping) that look like the photo.
Per Serving: Calories 341; Fat 15 g, Protein 13 g; Carbs 30 g, Fiber 2 g; Sugar 7 g; Sodium 399 mg
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