High Protein Waffles... this time with yogurt!
Remember my favorite High Protein Waffles? A friend asked me recently if they would work with yogurt subbed in for the cottage cheese. I wasn't sure, so I decided to try it out... for science!
Planning!
I really wasn't sure what might be different with yogurt, but suspected that it would be a looser batter so I should err on the side of less volume of yogurt than I would generally use of cottage cheese. Also, I thought that plain yogurt might be too tart, so I trolled the yogurt aisle at the grocery store and found that the greek yogurts with the side pocket of flavoring were on sale. I bought three of them, estimating that would be about 1.5 cups of yogurt (as opposed to the usual 2 cups of cottage cheese). I bought one each of strawberry, blueberry, and honey, hoping that would balance the tartness of the greek yogurt and went for it!
Here's the nutritional breakdown from Fitbit...
...almost the exact same calorie count as the cottage cheese version, slightly less protein, and way less sodium...
Groceries I had on hand...
- eggs
- oatmeal
- salt
Groceries I had to buy...
- yogurts ($1.25 each = $3.25)
Total monies spent for the entire recipe: $3.25
Total monies spent for each of these 4 breakfasts....
$.94 per breakfast
Cooking!
I did everything exactly as I usually do with my regular version. Blend everything together (including a pinch of salt), then measure a heaping 1/3 cupful per waffle onto the middle of the iron (hit with cooking spray each time) and cook for 5 minutes.
They are delicious! They have a more pancake-y texture than the cottage cheese version, and never crisped up like that version does. But the honey and jams really came through and there's nothing wrong with pancakes that have been waffled, right? I've been loving these all week long!
