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  • 1 cup Flour
  • 1/2 cup crushed Freeze Dried Raspberries
  • 1-1/2 Tablespoon Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 2 Egg Yolks
  • 3/4 cup Milk
  • 1/3 cup Canola Oil
  •  1-1/2 teaspoon Lemon Zest
  • 2 Egg Whites 


  1. Mix together dry ingredients in a large bowl. 
  2. In a separate bowl, combine the egg yolks, milk, oil, and lemon zest. Mix well and add to the flour mixture. Stir together until just combined, do not over mix. 
  3. In a clean, grease free bowl, beat the egg whites until stiff peaks form. (Metal or glass bowls work best, plastic bowls can have a grease film making it likely that your meringue will fail.)
  4. Fold the egg whites into the batter mixture. Do not over mix. 
  5. Cook batter in a greased waffle iron about 3 minutes per side or as directed by waffle maker instructions. 
  6. Top with raspberries, whipped cream, or any desired topping items to make it your individual creation! 


Servings: 6

Calories: 236

Fat: 14.4

Carbs: 22

Fiber: 1.4

Protein: 5