Red Velvet Marble Waffles Recipe, Its Ingredients, Instructions

With the addition of Greek yogurt, red velvet marble waffles or valentine’s day waffles become satisfying and healthy.

Only 186 calories or 6 WW smart points are in each waffle. anybody you want to share these with and whatever name you want to give them! These are amazing in every way!

These red velvet marble waffles, drenched in melted chocolate and topped with a dollop of vanilla bean ice cream, vanished before I could get a quarter of one.

Yep. Valentine’s Day arrived early in this country. I am aware of a few folks who are preparing menus, routes, and potential plans for the “big day.”

While I’m over here, I’m still having trouble saying 2016 rather than 2015. What.just.happened?

Simple to create, with a choice of two ways to create a breathtaking marble appearance! Combining both batters into a single jug is option number one, which is the EASIEST way to make lovely marble waffles and is demonstrated in the video below.

The second option involves first pouring 1/4 cup of the red velvet batter onto your waffle iron in a zigzag pattern, followed by 1/4 cup of the vanilla batter (or, if your waffle maker requires more batter, simply divide the amount required in half amongst the two batters).

Before you seal the cover and start cooking them, stir the batter with a plastic spatula (or plastic knife)! The situation is simpler than it appears to be. I swear.

A video will do these explanations justice.

so I created another one for you!

The first choice, which I discovered produced the greatest, most beautiful marble look, is what I chose to demonstrate in the video.

Before cooking, I also attempted to combine the batter in a dish or pouring jug, but they turned out PINK! If you choose to go that route, pink is excellent. However, my spouse takes great pride in his marble.

I thought these would be a delightful way to start Cupid’s day for those of us with kids, aside from the Strawberries and Cream Crepes with Orange Liqueur or the Red Velvet French Toast packed with Vanilla Bean Cheesecake I prepared last Valentine’s Day.

For those of us whose days are filled with tiny people and scant romance.

BUT! My husband was surprised by these and gave me a kiss and a wink after I gave him the dish. So, no, not just for kid-centric households. He was speechless and impressed by me.

You could either double the red velvet by using this Red Velvet Frozen Yogurt in place of normal vanilla ice cream, or you could top these with the Creamy Vanilla Bean Cheesecake Topping from those French Toasts I mentioned before. It’s a win-win waffle situation either way!

In any event. These Chocolate + Chocolate + Marble Red Velvet Waffles will dazzle your significant other. because of chocolate and red velvet. Amiright?

INGREDIENTS

• 2 large eggs
• 1 1/2 cups unsweetened almond milk*
• 1/2 cup plain non-fat Greek yogurt**
• 2 cups all-purpose/plain flour
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons brown or coconut sugar
• 2 tablespoons melted butter, reduced fat
• 3 teaspoons unsweetened cocoa powder
• 2 teaspoons red coloring OR 2 tablespoons beetroot juice (from tinned beetroots)!
• 2 teaspoons vanilla bean paste (or pure vanilla extract)

INSTRUCTIONS

1. Reheat your waffle maker as directed by the manufacturer. In a medium-sized jug or bowl, thoroughly combine the eggs, milk, and greek yogurt.
2. The flour, baking powder, salt, and sugar should all be blended in a different basin. Pour the liquid mixture into the dry ingredients while whisking in the melted butter. The majority of the lumps should vanish, but it’s okay if some are still present in the batter. Lightly whisk again until blended and creamy.
3. Pour into a bowl half of the batter (or back into the jug to save dishes). One of the batters should be mixed well after the addition of the chocolate powder and red food coloring. The remaining batter should now include the vanilla bean paste.
4. If you can, pour both batters into a medium-sized pouring jug simultaneously (you may need a helping hand with this step). Simply keep them separate and prepared for cooking if you are unable to do this.
5. Pour out 1/2 cup of batter on each waffle (or cook waffle batter amounts as directed by the manufacturer) after lightly spritzing your waffle maker with cooking oil spray or greasing it as usual. Simply pour 1/4 cup of the “red velvet” batter onto the waffle iron in a zigzag pattern if you have TWO different batters, then pour 1/4 cup of the “vanilla” batter over the top, swirling with a plastic spatula to create a marble appearance, and then cover the waffle iron. Before frying your next waffle, set the ones you just finished cooking onto a cooling rack to preserve them crisp.
6. Serve with fruit, ice cream, and melted chocolate drizzle (or syrup or whipped cream, or powdered sugar if desired).

NOTES

*I used unsweetened almond milk to cut down on calories and fat, but if you like, you may use low-fat/skim or full-fat milk instead. **

Nonfat yogurt can be substituted with full-fat yogurt.

NUTRITION

186 kcal in calories, 28.7 g of carbohydrates, 6 g of protein, 5.6 g of fat, 1.1 g of fiber, and 5.7 g of sugar.