waffles with blueberry compote and lemon ricotta cream

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Waffles with Blueberry Compote and Lemon Ricotta Cream

Waffles with blueberry compote and lemon ricotta cream are golden, crispy waffles topped with warm, juicy blueberries and a light, tangy lemon ricotta. This elegant, sweet-tart combo makes for a delightful breakfast or brunch.

Ingredients

  • 1 cup part-skim ricotta
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon grated lemon zest, plus more for garnish
  • 1 teaspoon fresh lemon juice
  • 1 pint fresh blueberries, or 1 pound frozen blueberries, thawed
  • 2 tablespoons honey or pure maple syrup
  • 1 teaspoon fresh lemon juice
  • 1 cup spelt flour
  • 1 cup whole-wheat flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 2 cups low-fat buttermilk
  • 5 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon finely grated lemon zest
  • nonstick cooking spray

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