Cow spot waffles with raspberries (diabetics)

Name: Cow spot waffles with raspberries (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g frozen raspberries; 7-10 Tbsp quelques gouttes + 1 cuillère à café d'édulcorant liquide; 30 g soft butter or margarine; 2 Eggs (size M); 1 pinch Salt; 100 g Flour; 1/2 TEASPOON Baking Powder; 75 ml + 2-3 tablespoons of milk; 1 heaped Tsp cocoa powder; 250 g Buttermilk quark; 3 TSP Lime juice; 7-10 Tbsp Oil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g frozen raspberries
7-10 Tbsp quelques gouttes + 1 cuillère à café d'édulcorant liquide
30 g soft butter or margarine
2 Eggs (size M)
1 pinch Salt
100 g Flour
1/2 TEASPOON Baking Powder
75 ml + 2-3 tablespoons of milk
1 heaped Tsp cocoa powder
250 g Buttermilk quark
3 TSP Lime juice
7-10 Tbsp Oil

Directions

1
Place 100 g raspberries and 1 tablespoon of water in a small pot, cover and bring to the boil over a low heat. Mix in 100 g raspberries, remove from heat. Season to taste with a few drops of sweetener and set aside. Mix the fat, eggs, salt and 1 teaspoon of sweetener with the whisk of the hand mixer until creamy. Mix flour and baking powder, alternating with 75 ml milk. Put one half of the dough into a second bowl, stir in cocoa and 2-3 tablespoons of milk.
2
Heat up the waffle iron, coat the baking surface with a little oil. Spread half of the light and dark dough in blobs on top. Bake the waffles and let them cool down on a cake rack. Repeat the process with the remaining dough. Season the quark with lime juice and a few drops of sweetener. Serve waffles with quark and raspberries