- 4
- 25 mins
Ingredients
- 1/4 cup Pecan Pieces
- 1 can (8 oz) refrigerated crescent dinner rolls (8 rolls)
- 1/2 cup Blueberry Spreadable Fruit*
- 1 container (6 oz) Fat Free blueberry yogurt
- 1 firm ripe banana, cut into 1/4-inch slices
- 1/2 cup whipped cream from aerosol can
- 1/4 teaspoon ground cinnamon
- Fresh blueberries, if desired
Preparation
Step 1
1 Heat oven to 200°F. Heat square or rectangular waffle maker. Spray with No-Stick Cooking Spray.
2 Meanwhile, in 8-inch nonstick skillet, toast pecans over medium heat 5 to 7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside.
3 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.
4 In 1-quart saucepan, heat spreadable fruit and yogurt over medium heat 2 to 3 minutes, stirring occasionally, until hot.
5 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.