Lemon Ricotta Waffles With Blueberry Compote And Cream Cheese Whipped Topping

Servings

6-8 people

Ingredients

For the waffles:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 2 large eggs
• 1 cup milk
• 2 tablespoons freshly squeezed lemon juice
• 1 cup ricotta cheese
• 2 tablespoons unsalted butter, melted
• Fresh blueberries and powdered sugar for serving

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 2 tablespoons water

For the cream cheese whipped topping:

• 8 ounces cream cheese, softened
• 1 tablespoon unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar

Instructions

Make the waffles:

1. Preheat your waffle iron to medium-high heat.
2. In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
3. In another bowl, whisk together the eggs, milk, lemon juice, ricotta cheese, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. The batter should still be slightly lumpy.
6. Cook the waffles according to your iron's instructions.

Make the blueberry compote:

1. In a small saucepan, combine the blueberries, granulated sugar, and water.
2. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 5 minutes, or until the berries have broken down and the mixture has thickened slightly.

Make the cream cheese whipped topping:

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
2. Add the softened butter, vanilla extract, and powdered sugar to the bowl.
3. Beat until light and fluffy.

Assembly

To assemble the dish, place a waffle on each plate or in a shallow bowl. Top the waffles with a spoonful of blueberry compote and a dollop of cream cheese whipped topping. Garnish with fresh blueberries and powdered sugar as desired. Serve immediately and enjoy!