Change text size
Rate and Comment
Print
ShareBlueberry Waffle Cups
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 230
- Protein(gm): 12
- Carbohydrate(gm): 27
- Fat, total(gm): 8
- Cholesterol(mg): 20
- Saturated fat(gm): 3
- Monosaturated fat(gm): 3
- Polyunsaturated fat(gm): 1
- Trans fatty acid(gm): 1
- Dietary Fiber, total(gm): 2
- Sugar, total(gm): 12
- Vitamin A(IU): 1458
- Vitamin C(mg): 2
- Thiamin(mg): 0
- Riboflavin(mg): 1
- Niacin(mg): 2
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 81
- Cobalamin (Vit. B12)(µg): 2
- Sodium(mg): 527
- Potassium(mg): 294
- Calcium(DV %): 151
- Iron(DV %): 3
- Starch(d.e): 2
- Lean Meat(d.e): 1
- Fat(d.e): 2
Diabetic Exchanges
- Nonstick cooking spray
- 4 frozen whole wheat waffles, lightly toasted and cut into bite-size pieces
- 3/4 cup fresh blueberries
- 3 slices turkey bacon, cooked according to package directions and chopped
- 1 cup refrigerated or frozen egg product, thawed, or 4 eggs
- 1 cup fat-free milk
- 3 tablespoons light pancake syrup
- 1 tablespoon butter or 60% to 70% tub-style vegetable oil spread, melted
- 1 teaspoon vanilla
1. Preheat oven to 325 degrees F. Lightly coat four 8-ounce ramekins with cooking spray; set aside.
2. In a medium bowl, combine waffle pieces, blueberries, and bacon; spoon evenly into ramekins. In a medium bowl, whisk together egg, milk, syrup, melted butter, and vanilla. Slowly pour egg mixture over waffle mixture; press down lightly with the back of a spoon. Place ramekins on a baking sheet.
3. Bake for 40 to 45 minutes or until puffed and a knife inserted in centers comes out clean. Cool in ramekins on a wire rack for 5 minutes. If desired, loosen from sides of ramekins and slide out onto serving plates. Serve warm.
Add your rating
Your Rating:
Please confirm your comment by answering the question below and clicking "Submit Comment."
