In a small bowl crumble yeast and mix with 5 tbsp. of the warm milk and one tbsp. of the white sugar. Let the yeast work for 5-10 minutes.

In another bowl whisk together flour and the rest oft the sugar and salt. Then add the yeast mix, the rest of the milk, the vanilla extract, the cottage cheese and the melted butter. Knead until a smooth dough comes out. Now cover with a cotton dish towel and put it at a warm place and let the dough work again for 60 minutes.

Knead the dough again and divide into 12 small portions. Prepare preheated waffle iron with oil or non-stick cooking spray. Pour one portion at a time onto hot waffle iron. Cook until golden brown.

Waffles are best if served immediately, but re-heat very well in the toaster. Leftover waffles can be frozen for up to 3 months and toasted straight out of the freezer.

For the vanilla cream blend heavy cream with vanilla sugar until it becomes stiff. Decorate waffles with vanilla cream, fresh blueberries and confectioner's sugar.