You don't need a bumper crop of fresh berries to enjoy these easy strawberry waffles that are also pumped up with cottage cheese and protein powder.
Ingredients
3large eggs
¼cupmilk
½cup2% cottage cheese
½cupgluten-free flour
½cupstrawberry protein powder
½cupfreeze-dried strawberries
¼teaspoonbaking powder
Optional Toppings: whipped creammini chocolate chips, syrup, chopped fruit, etc.
Instructions
Add eggs, milk and cottage cheese to blender (recipe should fit most mini blenders). Blend for 30 to 45 seconds, or until cottage cheese is smooth. Batter will be thick, but if too thick, blend in a teaspoon or two of water at a time to thin.
Next, mix in flour, protein powder, freeze-dried strawberries and baking powder. Blend until incorporated for another 30 to 45 seconds, stopping to scrape down sides of blender with spatula, as needed.
Heat waffle iron, and cook several minutes or until indicator light goes off and/or lid to waffle iron opens easily. Release waffle from iron with a fork; repeat process as many times as needed with the remaining batter. (I get about 12 waffles from my mini iron and 3 big 4-square waffles from my larger iron.)
Serve hot and top, as desired with extras.
Leftovers may be stored in an air-tight container in the fridge for 4 to 5 days, or in the freezer for several months. To reheat, thaw (if frozen) and pop in the toaster for a minute or two.
Recipe Notes
Each generous-sized serving (3 waffles) has 213 calories, 5g fat, 21g protein and 20g carb.