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Monday, August 7, 2017

Raspberry and Cream Waffles

6 frozen buttermilk waffles
1 pint (2 cups) fresh raspberries
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon grated gingerroot
1 package (8 oz) cream cheese, softened
1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
1/4 cup sliced almonds, toasted

Toast waffles as directed on package.
Meanwhile, in 1-quart saucepan, mix raspberries, sugar, honey and gingerroot.
Cook over medium heat 5 minutes, stirring frequently, until sugar is dissolved and sauce is thickened.
Remove from heat.
In small bowl, beat cream cheese and yogurt with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over waffles.
Spoon raspberry sauce on top; sprinkle with almonds.
So grab your fork and dig into this perfect breakfast. If frozen waffles are not for you, then you can whip up a batch of fresh waffles in any shape and size you like to be a little more creative and then add the sauce. Also, if there is still some raspberries sauce left over, spread it to the top of some toast or freshly baked biscuits for later or for breakfast the next morning.

recipe resource here

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