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Cream waffles with raspberry curd cheese

Cream waffles with raspberry curd cheese

Preparation time:
25 min
Difficulty level:

Nutritional values:

9 g
23 g
37 g


ButterButter 1 Tablespoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 ½ (90 g)
Water, tap waterWater, tap water 75 ml
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 38 g
Raspberries (fresh)Raspberries (fresh) 25 g
Cream quark (40% fat i.Tr.)Cream quark (40% fat i.Tr.) 100 g
Greek yogurt (10% fat)Greek yogurt (10% fat) 25 g
Psyllium husk powderPsyllium husk powder 1 ½ Teaspoon


Step 1:
In a small bowl, whisk together the eggs, cream, psyllium husk powder and salt with 75ml of water until smooth. Then let the dough swell for about 5 minutes.
Step 2:
Wash and drain the raspberries well. Set aside 3 pieces and mash the remaining raspberries a bit in a small bowl with a fork. Add the curd and the Greek yogurt and mix everything together.
Step 3:
Meanwhile, heat a waffle iron to medium heat (if you don't have a waffle iron, bake the batter in a pan) and brush the top and bottom of the irons with a pastry brush and a little butter. Now put about half of the batter in the waffle iron and bake a crispy brown waffle. Remove the waffle and cool on a plate. Proceed in the same way with the remaining dough.
Step 4:
Finally, arrange the waffles on a plate, serve the curd in a bowl and who likes dipping or enjoy separately.

Macronutrient distribution:

The recipe Cream waffles with raspberry curd cheese is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Waffle iron
Waffle iron
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