Waffles without the batter? It's easy with Pillsbury® crescents.
Bake-Off® Contest 43, 2008
Renee Heimerl
Oakfield, Wisconsin
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1/4
-
cup pecan pieces
-
1
-
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)
-
1/2
-
cup blueberry spreadable fruit*
-
1
-
container (6 oz) Yoplait® Original yogurt mountain blueberry
-
1
-
firm ripe banana, cut into 1/4-inch slices
-
1/2
-
cup whipped cream from aerosol can
-
1/4
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teaspoon ground cinnamon
-
-
Fresh blueberries, if desired
Steps
-
1
Heat oven to 200°F. Heat square or rectangular waffle maker. Spray with CRISCO® Original 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.
-
1
Heat oven to 200°F. Heat square or rectangular waffle maker. Spray with CRISCO® Original 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.
Expert Tips
*SMUCKER'S® Blueberry Preserves can be substituted for the spreadable fruit.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 480
- Calories from Fat
- 150
% Daily Value
- Total Fat
- 17g
- 26%
-
- Saturated Fat
- 6g
- 29%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 440mg
- 19%
- Total Carbohydrate
- 76g
- 25%
-
- Dietary Fiber
- 1g
- 6%
- Sugars
- 15g
- Protein
- 6g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 6%
- 6%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Bake-Off is a registered trademark of General Mills ©2008
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