Blueberry Cheesecake Stuffed Protein Waffles Food

BLUEBERRY-LEMON CHEESECAKE WAFFLES

Steps:

• Bring 3/4 cup blueberries, water, and 1 Tbsp. each sugar and lemon juice to boil in saucepan on medium-high heat; simmer on low heat 12 to 15 min. or until slightly thickened, mashing blueberries lightly after about 10 min. Remove from heat.
• Spray 8-inch square electric waffle iron with cooking spray. Heat iron to medium-high heat.
• Mix Neufchatel, lemon zest, remaining sugar and lemon juice until blended. Unroll crescent dough onto lightly floured cutting board; roll or pat into 16x8-inch rectangle. Cut into 2 (8-inch) squares.
• Place 1 dough square on bottom grid of waffle iron. (Dough will not completely cover grid.) Top with half the Neufchatel mixture; spread carefully to within 1 inch of edges. Top with remaining blueberries; cover with remaining dough. Close lid.
• Cook 4 to 5 min. or until golden brown. Use fork to transfer waffle from grid to work surface. Cool slightly. Cut waffle into 4 squares, then cut each square diagonally into quarters. Serve warm with blueberry sauce and remaining Neufchatel mixture.

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.