Orange-Sour Cream Waffles With Fresh Blueberry Sauce

By á-170456

Ingredients

• 1/2 cup Atkins Pancake & Waffle Mix
• 1 tablespoon oil or melted butter
• 2 large eggs lightly beaten
• 1/3 cup sour cream
• 3 teaspoons freshly-grated orange rind divided
• 2 cups fresh or frozen blueberries - (12 oz)
• 1 tablespoon granular sugar substitute

Details

Servings 4

Preparation

Step 1

Heat waffle iron. In medium bowl stir together mix, oil, eggs, sour cream and 2 teaspoons of the orange rind. Pour approximately 1/4 cup of batter in center of waffle iron. Cook according to manufacturer's instructions until crisp and golden brown. Repeat until all batter is used.

To keep prepared waffles warm 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 teaspoon orange rind in medium pot over high heat. Stirring occasionally, bring to a boil. Reduce to low. Simmer 10 minutes, until berries have given off liquid and volume has been reduced to about 1 1/2 cups. Purée with an immersion blender. To serve, divide waffles on four plates and serve with blueberry sauce.

This recipe yields 4 servings.

Carbohydrates: 15 grams
Net Carbs: 11.5 grams
Fiber: 3.5 grams
Protein: 10.5 grams
Fat: 11 grams
Calories: 192