Sometimes it seems that the less I plan a recipe, the better it turns out. Since I was busy doing school work for most of the day, I made these waffles for dinner on a whim. You can never go wrong with waffles for dinner—or any breakfast food for dinner, for that matter. The waffles themselves are pretty simple. I used MusclePharm Vanilla Combat Powder, then added about half a cup of fresh blueberries. One of my favorite things to do lately with frozen fruit is to heat it up in a pan with some maple syrup. In this case, I just let it simmer a bit, and it magically transformed into a delicious blueberry syrup. For the cheesecake sauce, I used sugar-free cheesecake pudding mix and mixed it with water until it was a sauce. I love putting this on pancakes, waffles, or pretty much anything. It makes it taste like you are eating cheesecake!
- ½ cup whole-wheat flour
- 1 scoop MusclePharm Combat Power, Vanilla
- 1 tsp granular erythritol
- to taste cinnamon
- ½ tsp baking powder
- ¼ cup skim milk
- 1 egg
- ¼ cup nonfat plain Greek yogurt
- ¼ tsp vanilla extract
- ½ cup blueberries
Blueberry Syrup Ingredients
- ¼ cup frozen blueberries
- 2 tbsp Walden Farms Syrup
- to taste powdered Stevia
- ¼ cup sugar-free cheesecake instant pudding mix
- Preheat Belgian waffle maker to medium heat. Mix flour, protein powder, Stevia, cinnamon, and baking powder. In a separate bowl, add egg, milk, Greek yogurt, and vanilla extract. Mix well.
- Combine wet and dry ingredients. Gently mix together until combined. Spray waffle iron with nonstick spray.
- Pour batter evenly into waffle iron to make 3 Belgian waffles. Cook for about 4 minutes or until golden brown.
- Spray a small pan with nonstick spray. Add blueberries and maple syrup. Let simmer on medium/high heat for about 5 minutes. Take off heat and let cool.
- Mix cheesecake pudding mix with water until you get a thick sauce consistency.
- Top waffles with blueberry syrup, cheesecake sauce, and more blueberries. Enjoy!