Quick & Fruity Crescent Waffles
Flaky waffles couldn't be easier to make! Start with a can of refrigerated crescent rolls and top with a yogurt and preserve mixture, top with bananas and toasted pecan pieces. Try different flavors of yogurt and different fruits to make your own fruity waffle.
- 1/4 cup pecan pieces
- 1 (8-ounce) can refrigerated crescent dinner rolls, 8 rolls
- 1/2 cup blueberry spreadable fruit
- 1 (6-ounce) container blueberry yogurt
- 1 firm ripe banana, cut into 1/4-inch slices
- 1/2 cup whipped cream
- 1/4 teaspoon ground cinnamon
- Fresh blueberries, if desired
Cooking time 25mins
Adapted from pillsbury.com
Heat oven to 200°F. Heat square or rectangular waffle maker. Spray with no-stick cooking spray.
Meanwhile, in a 8-inch nonstick skillet, toast pecans over medium heat 5 to 7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside.
Separate crescent dough into 8 triangles. Place 2 or 3 triangles at a time on waffle maker, leaving at least 1/2 inch of space around each triangle. Close lid of waffle maker; cook 1 to 2 minutes or until golden brown. Place cooked waffles on cookie sheet in oven to keep warm.
In 1-quart saucepan, heat spreadable fruit and yogurt over medium heat 2 to 3 minutes, stirring occasionally, until hot.
To serve, stack 2 crescent waffles, slightly overlapping, on each of 4 serving plates. Spoon 1/4 of the fruit sauce over each serving; top each serving with 1/4 of the banana slices and 1 tablespoon of the pecans. Top with whipped cream; sprinkle lightly with cinnamon. Garnish with blueberries.
Blueberry Preserves can be substituted for the spreadable fruit.
Serving Size: 1 Serving Calories450 ( Calories from Fat170), % Daily Value Total Fat19g19% (Saturated Fat6g,6% Trans Fat3g3% ), Cholesterol10mg10%; Sodium470mg470%; Total Carbohydrate63g63% (Dietary Fiber5g5% Sugars35g35% ), Protein7g7%