I got the Pillsbury Bake-off Cookbook forever ago and I have been dying to try some recipes. This one looked particularly good...what's not to love about crescents posing as waffles, whipped cream, blueberries and blueberry syrup? Not to mention that Ben had to work late, so it was the perfect opportunity! Yes, they were very good...maybe not worth the 1 million good, but close to!!!
Fruity Crescent Waffles
1/4 c. Pecan Pieces
1 can crescent dinner rolls
1/2 c. Blueberry Spreadable Fruit (Smucker's simply Fruit)
1 (6oz.) container Blueberry yogurt
1 banana, cut into slices
1/2 c. whipped cream from can
1/4 tsp. cinnamon
Fresh blueberries, if desired
Heat oven to 200 degrees. Heat waffle maker. Spray with Pam.
Meanwhile, toast pecans over medium heat 5-7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside.
Separate crescent dough into 8 triangles. Place 2-3 triangles at a time on waffle maker, leaving at least 1/2 inch of space around each triangle. Close lid of waffle maker; cook 1-2 minutes or until golden brown. Place cooked waffles on cookie sheet in oven to keep warm.
In saucepan, heat spreadable fruit and yogurt over medium heat 2-3 minutes, stirring occasionally , until hot.
To serve, stack 2 crescent waffles, slightly overlapping, on each of 4 sering plates. Spoon 1/4 of the fruit sauce over each serving; top each serving with 1/4 of the banana slices and 1 TBS of the pecans. Top with whipped cream; sprinkle lightly with cinnamon. Garnish with blueberries.
1 can crescent dinner rolls
1/2 c. Blueberry Spreadable Fruit (Smucker's simply Fruit)
1 (6oz.) container Blueberry yogurt
1 banana, cut into slices
1/2 c. whipped cream from can
1/4 tsp. cinnamon
Fresh blueberries, if desired
Heat oven to 200 degrees. Heat waffle maker. Spray with Pam.
Meanwhile, toast pecans over medium heat 5-7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside.
Separate crescent dough into 8 triangles. Place 2-3 triangles at a time on waffle maker, leaving at least 1/2 inch of space around each triangle. Close lid of waffle maker; cook 1-2 minutes or until golden brown. Place cooked waffles on cookie sheet in oven to keep warm.
In saucepan, heat spreadable fruit and yogurt over medium heat 2-3 minutes, stirring occasionally , until hot.
To serve, stack 2 crescent waffles, slightly overlapping, on each of 4 sering plates. Spoon 1/4 of the fruit sauce over each serving; top each serving with 1/4 of the banana slices and 1 TBS of the pecans. Top with whipped cream; sprinkle lightly with cinnamon. Garnish with blueberries.
2 comments:
Mine would look funny, I have a round waffle maker.
I forgot to tell you that I made these for breakfast on Sat. morning and they were so yummy! We all loved them. I did them a little bit different, because the store was out of the blueberry spreadable fruit- so I made my own blueberry syrup from frozen blueberries, but it still turned great!
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