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Ingredientes
- 1/2 c. Atkins Pancake & Waffle Mix
- 1 Tbsp. oil or possibly melted butter
- 2 lrg Large eggs lightly beaten
- 1/3 c. lowfat sour cream
- 3 tsp freshly-grated orange rind divided
- 2 c. fresh or possibly frzn blueberries - (12 ounce)
- 1 Tbsp. granular sugar substitute
Direcciones
- Heat waffle iron. In medium bowl stir together mix, oil, Large eggs, lowfat sour cream and 2 tsp. of the orange rind. Pour approximately 1/4 c. of batter in center of waffle iron. Cook according to manufacturer's instructions till crisp and golden. Repeat till all batter is used.
- To keep prepared waffles hot and prevent them from getting soggy while you use up your batter, place them in a 200 degree oven, directly on oven racks.
- For sauce: Mix blueberries, sugar substitute and remaining 1 tsp. orange rind in medium pot over high heat. Stirring occasionally, bring to a boil. Reduce to low. Simmer 10 min, till berries have given off liquid and volume has been reduced to about 1 1/2 c.. Puree with an immersion blender. To serve, divide waffles on four plates and serve with blueberry sauce.
- This recipe yields 4 servings.
- Comments: We substituted lowfat sour cream for water in this recipe and added a little orange zest for a tasty variation on Atkins Pancake & Waffle Mix. Make a double batch and freeze half for quick weekday breakfasts. Fresh blueberry sauce is great on waffles, pancakes and low carb ice cream, and it takes all of ten min to prepare.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 142 | |
| Calories from Fat 87 | 61% |
| Total Fat 9.86g | 12% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.09g | |
| Cholesterol 114mg | 38% |
| Sodium 51mg | 2% |
| Potassium 114mg | 3% |
| Total Carbs 10.93g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 7.86g | 5% |
| Protein 4.02g | 6% |
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