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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 tea spoon, 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
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 tea spoon, 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
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/
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If you would like to request a recipe from the LowCarbRecipeBox,
click here ~~> I have a Recipe Request!
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