Bake-Off® Contest 46, 2013
Chatsworth, California

Lemon Blueberry Macadamia Waffles

Waffles made with Pillsbury® refrigerated sugar cookie dough - yes! Enjoy this decadent breakfast treat anytime - topped with fresh blueberry sauce, whipped cream and macadamia nuts. Yum!

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  • prep time 20 min
  • total time 40 min
  • ingredients 7
  • servings 4
 

Ingredients

1
roll Pillsbury™ refrigerated sugar cookie dough
3/4
cup(s) blueberry preserves
1 1/2
cups fresh or frozen (thawed and drained) blueberries
1
cup whipping cream
2
eggs
2
teaspoons grated lemon peel
1/2
cup chopped roasted unsalted macadamia nuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Let cookie dough stand at room temperature 10 minutes to soften. In 1-quart saucepan, mix blueberry preserves and blueberries. Cook over medium heat, stirring occasionally, until thoroughly heated. Set aside; keep warm.
  • 2 In small bowl, beat 1/2 cup of the cream with electric mixer on medium-high speed 1 to 2 minutes or until stiff peaks form; refrigerate.
  • 3 Heat oven to 200°F. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with Crisco® Original No- Stick Cooking Spray.)
  • 4 In large bowl, break up cookie dough; add eggs and lemon peel. Beat with electric mixer on medium speed 1 minute or until smooth. Beat in remaining 1/2 cup of the cream and 3 tablespoons water until smooth; stir in nuts.
  • 5 Pour 1/3 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Cook 4 to 6 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.
  • 6 To serve, top each waffle with blueberry mixture and whipped cream.
  • 1 Let cookie dough stand at room temperature 10 minutes to soften. In 1-quart saucepan, mix blueberry preserves and blueberries. Cook over medium heat, stirring occasionally, until thoroughly heated. Set aside; keep warm.
  • 2 In small bowl, beat 1/2 cup of the cream with electric mixer on medium-high speed 1 to 2 minutes or until stiff peaks form; refrigerate.
  • 3 Heat oven to 200°F. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with Crisco® Original No- Stick Cooking Spray.)
  • 4 In large bowl, break up cookie dough; add eggs and lemon peel. Beat with electric mixer on medium speed 1 minute or until smooth. Beat in remaining 1/2 cup of the cream and 3 tablespoons water until smooth; stir in nuts.
  • 5 Pour 1/3 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Cook 4 to 6 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.
  • 6 To serve, top each waffle with blueberry mixture and whipped cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1030
(
Calories from Fat
500),
% Daily Value
Total Fat
55g
55%
(Saturated Fat
22g,
22%
Trans Fat
7g
7%
),
Cholesterol
185mg
185%;
Sodium
430mg
430%;
Total Carbohydrate
123g
123%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
6%;
Calcium
6%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 7 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 9 1/2 Fat;
Carbohydrate Choices:
8
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013