24 oz. Low fat cottage cheese
1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup toasted wheat germ
2 T. Sugar
1 T. Baking powder
1/2 cup milk
3 egg whites
1/4 cup peanut butter
1/4 cup vegetable oil
Fresh blueberries
Maple syrup

24 oz. Low fat cottage cheese 1 cup all purpose flour 1/2 cup whole wheat flour 1/4 cup toasted wheat germ 2 T. Sugar 1 T. Baking powder 1/2 cup milk 3 egg whites 1/4 cup peanut butter 1/4 cup vegetable oil

1. Place undrained cottage cheese in a blender. Cover and blend until very smooth. Set aside one and a half cups of the whipped Cottage cheese. Transfer remaining whipped cottage cheese to an airtight container, cover, and chill until serving or up to one week.
2. In a medium bowl combined flours, wheat germ, sugar, baking powder, and 1/4 a teaspoon salt. In another bowl whisk together the reserved one and a half cups whipped Cottage cheese, the milk, egg whites, almond butter, and oil. Add the flour mixture, stir until moistened. If you like, cover and chill batter up to 2 days.
3. Add batter to a preheated, lightly greased waffle maker. Close lid quickly, do not open until done. Cook each waffle until toasted and set, about 4 minutes. Serve topped with additional whipped Cottage cheese. If you like, top with blueberries and drizzle with Maple syrup. Makes 16 4-in waffles.

To make ahead: cool waffles on a wire rack. Layer between sheets of waxed paper in an airtight container. Store in the refrigerator up to 5 days or freeze up to one month. Reheat waffles in a toaster.