Unlike the Belgium waffles, Norwegian waffles are large, soft and often heart shaped. The traditional toppings are usually simple, a few slices of Norwegian brown cheese, a spread of sour cream and jam or just a sprinkling of sugar. Today I used a simple fruit salad and a little sweetened sour cream to go with the waffles.
7 oz. (200g) plane cream cheese sugar free
2 tablespoons tagatose
1 pinch salt
1 teaspoon baking powder
1 tablespoon homemade vanilla tagatose
½ teaspoon cardamom
½ cup (1,2 dl) heavy cream or sour cream
4 tablespoons husk fiber
1 tablespoon butter for brushing the waffle iron
Mix all the ingredients until the batter is smooth.
Preheat the waffle iron. Use a brush, and grease the iron before scooping in approximately 1/6 of the batter. Press down the waffle iron so the batter is pressed out. The time the waffles need to cook depends on the heat of the waffle iron; check how it looks after 30 seconds. It should be golden and lightly browned. Let the waffles steam of on a wire rack.
1 cup (2,5 dl) strawberries, sliced
1 cup (2,5 dl) blueberries
1 cup (2,5 dl) sweet cherries, pits removed
1 cup (2,5 dl) raspberries
1 cup (2,5 dl) diced peach
½ lime, zest and juice
1 tablespoon vanilla tagatose
Stir in the tagatose in the lime juice and zest until it dissolves. Toss the fruit and berries in the lime-vanilla marinade.
½ cup sour cream
1 teaspoon vanilla tagatose
Stir the sour cream with the vanilla tagatose until smooth.
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