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Orange-Sour Cream Waffles with Fresh Blueberry Sauce Recipe


Atkins Orange-Sour Cream Waffles with Fresh Blueberry Sauce
13.7g
Glucides nets Atkins™
Prep Time:10 Minutes
Style:American
Cook Time:15 Minutes
Phase:Phase 3
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

9.3g

Protein

12.6g

Fat

3.4g

Fiber

207.9cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/2cupWhole Grain Soy Flour
  • 3tspBaking Powder (Straight Phosphate, Double Acting)
  • 1tablespoonUnsalted Butter Stick
  • 2largeEgg
  • 0 1/3cupSour Cream (Cultured)
  • 3teaspoonSucralose Based Sweetener (Sugar Substitute)
  • 3tspOrange Zest
  • 2cupBlueberries

DIRECTIONS

  1. For waffles: Preheat waffle iron.
  2. In medium bowl, stir together the soy flour, baking powder, butter, eggs, sour cream, 1 tsp sugar substitute and 2 teaspoons of orange zest.
  3. Spread 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.
  4. For sauce: Mix blueberries, 2 tsp sugar substitute and remaining teaspoon zest in medium pot over high heat. Heat until berries start to sizzle and break down, stirring occasionally, about 4 minutes. Reduce heat to low and simmer for 5 minutes, until berries have given off liquid and volume has been reduced to about 1 1/2 -cups. Purée with an immersion blender or in a traditional blender.
  5. To serve, divide waffles on four plates and serve with sauce.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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