- 1 c. sliced strawberries
- 1/2 c. blueberries
- 1 small banana, sliced
- 2 Tbsp. canola oil , divided usage
- 1 1/4 c. whole wheat flour
- 1/2 c. quick-cooking oats
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 c. skim milk
- 3/4 c. Daisy® Cottage Cheese
- 2 eggs
In a medium bowl, stir together the strawberries, blueberries and banana. Set aside.
Heat a waffle iron. Grease the iron with 1 tablespoon canola oil.
In a large bowl, stir together the flour, oats, sugar, baking powder, baking soda and salt; set aside.
Blend the milk, cottage cheese, 1 tablespoon canola oil and eggs in blender or food processor. Stir the milk mixture into the flour mixture until moistened (the batter will be lumpy).
Pour the batter onto the center of the hot waffle iron (check manufacturer's directions on amount of batter to use). Close the lid of the waffle iron. Bake for 3 to 50 minutes or until the steaming stops. Carefully remove the waffle. Repeat with remaining batter. Divide onto four plates and serve with 3/4 c. of fruit.