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Raspberries and Cream Waffles

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Raspberries and Cream Waffles
  • Prep 10 min
  • Total 10 min
  • Ingredients 8
  • Servings 6
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Yoplait® yogurt and raspberry sauce provide a wonderful topping to these creamy waffles that are ready in 10 minutes - perfect for breakfast.
Updated Feb 11, 2016

Ingredients

  • 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 yogurt French vanilla
  • 1/4 cup sliced almonds, toasted

Steps

  • 1
    Toast waffles as directed on package.
  • 2
    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.
  • 3
    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.

Tips from the Pillsbury Kitchens

  • tip 1
    The cream cheese and raspberry toppings can also be spread on toast or biscuits.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
170
Trans Fat
1 1/2g
% Daily Value*:
Vitamin A
25%
25%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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