Atkins and Low Carb Weight Loss
Waffle Recipie
Don't know where I got this because the top was cut off when I cut and pasted. I love love love these. My family can't tell they are not made with flour. Hope you enjoy
Mary
Gluten-Free Waffles
6 eggs, separated
6 ounces of cream cheese
1/8 tsp cream of tartar
1 scoop vanilla protein powder*
Preheat waffle iron. Spray with non-stick coating (or oil-paint the plates with a pastry brush prior to heating).
In one bowl, beat egg whites with cream of tartar until stiff peaks form (about 3-5 minutes). In a separate bowl, mix yolks with cream cheese and protein powder until smooth. Add whites mixture to the yolks. With a long wooden spoon or long, metal iced teaspoon, carefully make a sine wave through the mixtures to blend them carefully. Turn bowl and repeat sine wave (You're trying to just barely blend. More blending will naturally occur as you scoop to pour the batter).
Once the waffle iron is sufficiently heated, pour scant quarter-cup measuring cups with batter into the maker (don't overdo it, or overflow may occur). Allow waffles to cook sufficiently. Four-six minutes for the first waffles, minimally, should be observed since they seem to need more time. DO NOT OPEN the waffle iron until the first waffles have had a chance to cook. It seems that after the first waffles, all others require closer to 4 minutes per waffle on average.
Serve immediately, or you can freeze and toast later (on a low setting).
Can be served with fresh, whipped cream.
Makes 12-14 Belgian/rectangular waffles.
Nutritional information per 2 waffles (1/6 of recipe): Calories: 192, Carbohydrates (no fiber): 1.8 grams, Protein: 6 grams, Fat: 7.5 grams
Mary
Gluten-Free Waffles
6 eggs, separated
6 ounces of cream cheese
1/8 tsp cream of tartar
1 scoop vanilla protein powder*
Preheat waffle iron. Spray with non-stick coating (or oil-paint the plates with a pastry brush prior to heating).
In one bowl, beat egg whites with cream of tartar until stiff peaks form (about 3-5 minutes). In a separate bowl, mix yolks with cream cheese and protein powder until smooth. Add whites mixture to the yolks. With a long wooden spoon or long, metal iced teaspoon, carefully make a sine wave through the mixtures to blend them carefully. Turn bowl and repeat sine wave (You're trying to just barely blend. More blending will naturally occur as you scoop to pour the batter).
Once the waffle iron is sufficiently heated, pour scant quarter-cup measuring cups with batter into the maker (don't overdo it, or overflow may occur). Allow waffles to cook sufficiently. Four-six minutes for the first waffles, minimally, should be observed since they seem to need more time. DO NOT OPEN the waffle iron until the first waffles have had a chance to cook. It seems that after the first waffles, all others require closer to 4 minutes per waffle on average.
Serve immediately, or you can freeze and toast later (on a low setting).
Can be served with fresh, whipped cream.
Makes 12-14 Belgian/rectangular waffles.
Nutritional information per 2 waffles (1/6 of recipe): Calories: 192, Carbohydrates (no fiber): 1.8 grams, Protein: 6 grams, Fat: 7.5 grams
How awesome. Bookmarked for the future.
MSW Roux-En-Y Gastric Bypass: Eat sensibly & enjoy moderation
Links: Are you a compulsive eater? for help OA meets on-line Keep Coming Back, One Day At a Time Overeaters Anonymous
L
V'N MY RNY. WORKING FOR ME BECAUSE I WORK FOR IT.
These look YUMMY!
Would you consider posting this recipe to our Recipes Thread ? I love that we have so many really accomplished and CLEVER cooks in this group!
Would you consider posting this recipe to our Recipes Thread ? I love that we have so many really accomplished and CLEVER cooks in this group!
