Blueberry Waffle Cups

Blueberry Waffle Cups

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Rated: 3
  • Makes: 4 servings
  • Prep 20 mins
  • Cool 5 mins
  • Bake 40 mins
  • Carb Grams Per Serving: 27


  • 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.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 230 cal., 8 g total fat (3 g sat. fat), 20 mg chol., 527 mg sodium, 27 g carb. (2 g fiber, 12 g sugars), 12 g pro.

Diabetic Exchanges

Fat (d.e): 1.5; Lean Meat (d.e): 1; Starch (d.e): 1.5