Carrot cake and yogurt waffles
Waffles with a nice touch of originality!
Ingredients
FOR THE MIXTURE
- 250 ml (1 cup) all-purpose flour
- 250 ml (1 cup) wheat flour
- 5 mL (1 tsp) baking powder
- 5 mL (1 tsp) ground cinnamon
- 1.25 mL (¼ tsp) ground nutmeg
- 1.25 mL (¼ tsp) ground clove
- 2.5 mL (½ tsp) ground ginger
- 2 eggs
- 250 ml (1 cup) Krema Plain yogurt
- Zest of an orange
- 5 mL (1 tsp) vanilla extract
- 250 ml (1 cup) finely grated carrots
FOR GARNISH
- 60 ml (¼ cup) Krema plain yogurt 10%
- Fruit of choice
- Maple syrup
Preparation
- Preheat the waffle iron.
- In a bowl, combine flour, baking powder, cinnamon, nutmeg, clove and add ginger.
- Add the eggs, Krema Plain yogurt, orange peel and vanilla. Mix well.
- Add carrots and mix well.
- In the oiled waffle maker, pour the amount of dough needed for a waffle and cook 3 to 4 minutes.
- Do the same for all waffles.
- Garnish to taste and serve.
A delicious cheesecake ready in no time.
Ingredients
CRUST
- 1 cup (250 ml) crumbled Graham crackers
- ¼ cup (60 ml) butter, melted
- 2 tbsp (30 ml) sugar
CHEESE FILLING
- 500 g (2 tubs of 250g) organic cream cheese, softened
- 2 eggs
- ⅔ cup (160 ml) Krema maple syrup yogurt
- ½ cup (125 ml) sugar
- 2 cups (500 ml) blueberries
Preparation
Preheat oven to 350°F (180°C).
- For the crust, combine all the ingredients.
- Evenly press the mixture to the bottom and sides of a cake pan to form the crust.
- Cook for 8 to 10 minutes and let cool.
- For the filling, whisk together cream cheese, eggs, yogurt and sugar in a bowl.
- Add half the blueberries and pour over the cooled crust.
- Bake for 35 to 40 minutes or until the filling sets.
- Let cool.
- Garnish with the remaining blueberries and sprinkle with icing sugar.
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