Instructions: Heat waffle iron. In medium bowl stir together mix, oil, eggs, sour cream and 2 teaspoons of the orange rind. Pour approximately 1/4 cup of batter in center of waffle iron. Cook according to manufacturers instructions until crisp and golden brown. Repeat until all batter is used.

To keep prepared waffles warm and prevent them from getting soggy while you use up your batter, place them in a 200 degree oven, directly on oven racks.

For sauce: Mix blueberries, sugar substitute and remaining 1 teaspoon orange rind in medium pot over high heat. Stirring occasionally, bring to a boil. Reduce to low. Simmer 10 minutes, until berries have given off liquid and volume has been reduced to about 1 1/2 cups. Puree with an immersion blender. To serve, divide waffles on four plates and serve with blueberry sauce.

This recipe yields 4 servings.

Comments: We substituted sour cream for water in this recipe and added a little orange zest for a tasty variation on Atkins Pancake & Waffle Mix. Make a double batch and freeze half for quick weekday breakfasts. Fresh blueberry sauce is great on waffles, pancakes and low carb ice cream, and it takes all of ten minutes to prepare.

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