Thursday, January 15, 2009

Waffles with Raspberry Sauce

2 eggs
1 1/2 cups half and half
1/4 cup melted unsalted butter
3 teaspoons baking powder
1/4 teaspoon salt
1 cup flour
4 tablespoons sugar
4 tablespoons cocoa powder

Whisk together eggs, half and half and melted butter. Set aside.

In a large bowl, combine dry ingredients. Add in egg mixture and stir until thoroughly blended. Pour batter into preheated waffle iron and bake until iron stops steaming. Makes 4 to 5 1/2 inch square waffles.

Place a waffle on each plate. Top with a scoop of chocolate cookie ice cream. Top with raspberries puree (recipe follows). Garnish with additional raspberries if desired.

Raspberry Sauce
Save two or three berries per serving for garnish. Place rest of a 10 ounce carton of frozen raspberries, thawed, in blender and puree until smooth. Makes 1 cup.
My Note: The meal is not that high in sugar and is a little deceiving because of the richness of the colors. My husband said that it looked sweeter than it was, and he was excepting more of a rich chocolate cake-like-waffle then a chocolate-flavored waffle.

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