Pinke Cheesecake-Waffeln mit Rote-Bete-Power

Pink Cheesecake Waffles with Beetroot Power

These pink cheesecake waffles are not only a visual highlight, but also a nutrient-rich alternative to classic desserts. Thanks to the beetroot powder, they get their natural color and an extra dose of plant-based power – perfect for a special breakfast or a healthy moment of indulgence.

Effect on the 3 constitutions

Lung (Wind): Grounding and slightly moistening due to quark & warm preparation
Tripa (Fire): Cooling and balancing due to beetroot & yogurt
Beken (Earth/Water): Good in moderation – easier to digest with the protein upgrade

Crispy Potato and Cheese Tortilla You read Pink Cheesecake Waffles with Beetroot Power 1 minute Further Rhubarb crumble cake

Produkte im Rezept

Split

Ingredients (for approx. 3 waffles)

1 egg
30 g organic wheat flour
150 g low-fat quark or Skyr
3 g baking powder
1–2 tsp beetroot powder (depending on desired color intensity)
2–4 tbsp water (for the desired batter consistency)
Sweetener of choice (e.g. date syrup, erythritol)

Optional:

1 tbsp vegan-redbeet:PROTEIN (for extra nutrients & satiety)

Toppings

Fresh strawberries
Soy yogurt or plant-based yogurt
Powdered erythritol or a little maple syrup

Preparation

Whisk the egg in a bowl with a fork. Add the flour, low-fat quark or Skyr, baking powder, beetroot powder and, optionally, the vegan-redbeet:PROTEIN and mix everything well.
Gradually stir in water until a smooth, slightly thick batter forms. Now mix in the sweetener according to your desired sweetness.
Preheat the waffle iron and lightly grease it. Add the batter in portions and bake the waffles until golden brown.
Then top with fresh strawberries, yogurt and a little sweetener and serve immediately.