Quick and Fruity Crescent Waffles
1/4 C pecan pieces
1 8 oz can refrigerated crescent rolls
1/2 C fresh or frozen blueberries, or your favorite berries
1 6 oz carton blueberry yogurt or you favorite berry-flavored yogurt
1 firm, ripe banana, cut into 1/4 inch slices
1 c raspberries
1 C strawberries, sliced
1/2 C whipped Cream or Cool Whip
1/4 Tsp ground cinnamon (optional)
Preheat oven to 200 degrees. Spray waffle maker with nonstick cooking spray and preheat.
Toast pecans in a nonstick skillet over medium heat for 5 to 7 minutes, stirring frequently, until lightly browned Remove from skillet and set aside. Separate crescent dough into 8 triangles. Place 2 or 3 triangles at a time on waffle iron. Cook 1 to 2 minutes or until golden brown. Place cooked waffles on cookie sheet in oven to keep warm. In a medium saucepan, heat blueberries and yogurt over medium heat, stirring occasionally, until hot. To serve, stack 2 crescent waffles, slightly overlapping, on each serving plate. Spoon hot fruit sauce over the top, then top with banana slices, nuts, raspberries and strawberries ( or any other of your favorite berries). Add a dollop of whipped cream to the top and, if desired, sprinkle with cinnamon. Enjoy!
Serves 4 to 6
Proven Recipes for Picky Kids 2008, Jill McKenzie