Put the cottage cheese in the food processor and blend until smooth. Add the cream cheese and process until smooth. Add the other ingredients and pulse until they are thoroughly incorporated. Gentle stir in the raspberries.
Spray your waffle iron with cooking spray. Spoon on the batter.
Cook until golden brown. Remove carefully. Repeat until all the batter is used up.
While the waffles are cooking melt the chocolate in the microwave at 30 seconds increments or in the top of a double boiler. Add the sweetener and stir until smooth. Warm the cream in the microwave or another saucepan. Add the warm cream to the melted chocolate. Transfer to a blender, rocket blender, or food processor (clean the bowl first). Process for a minute or two until thick and shiny. This step really insures a smooth ganache topping.
Put the ganache in a ziploc bag (cut one corner) or piping bag and drizzle over the waffles. Top with more berries if desired (or fill some with the ganache). Enjoy!