Struesel Topped Waffles With Raspberry Swirled Vanilla Yogurt

Ingredients

For the Waffles:
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons cinnamon
4 tablespoons superfine sugar
3 tablespoons unsalted butter, melted
1/2 cup sour cream
1/4 cup whipped yogurt, plain or vanilla
1 1/2 teaspoons vanilla extract
For the struesel:
4 tablespoons butter melted
3 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
Powdered Sugar for dusting
For the Yogurt:
1 cup fresh raspberries (or your favorite berry)
1 1/2 teaspoons organic honey

Preparation

1
Prepare the Yogurt: In a saucepot bring the raspberries and honey to a simmer, stirring often for about ten minutes.
2
Turn off the heat and let cool.
3
Place the yogurt in four serving bowls.
4
When the raspberry syrup is cool enough place a spoonful, depending on how sweet you want the yogurt, in the middle of the bowl.
5
With a thin knife swirl the syrup around the yogurt to make a marble effect.
6
Place in refrigerator until Waffles are ready.
7
Sift together the flours, baking powder, salt, baking soda and cinnamon.
8
Stir in the superfine sugar breaking any clumps.
9
In a separate bowl with an electric mixer combine the butter, sour cream and yogurt.
10
One at a time, drop in the eggs and mix.
11
Add in the vanilla.
12
By hand, mix the dry ingredients mixture with the wet ingredients until smooth.
13
Set aside while the waffle iron preheats.
14
Prepare the streusel just before ready to place the waffles in the iron.
15
Use a shallow bowl to melt the butter.
16
Mix together the Sugars and Cinnamon in a separate shallow bowl and place in a separate shallow bowl.
17
Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
18
Ladle the batter into the greased preheated waffle iron and cook. ( see your waffle maker for timing specifics).
19
Once the waffle comes out, place on a cooling rack so the bottom doesn’t get soggy.
20
Put the next batch in the iron. While the next one is cooking slighty dip one side of the waffle in the melted butter.
21
Don’t let it sit in there more than a second then take it out and place in the sugar mixture.
22
Place it on the baking sheet plain side down.
23
Repeat until the batter is complete. Then place the baking sheet into the oven to finish off for 8 minutes.
24
Take the yogurt out of the fridge.
25
When the waffles come out of the oven they are best consumed immediately.
26
Place two on a plate and serve with the yogurt.
27
Either spread in between two layers of waffles or dip the waffles directly into the bowl.
28
If there are any leftovers (probably not) keep them in the refrigerator. These are just as good eaten cold or reheated in the oven for about 12 minutes.

Tools

 



Yield:

4

Added:

Monday, March 15, 2010 - 9:18am

Creator:

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