We hope you aren’t tired of raspberries just yet as we’ve got another great recipe to add to your collection. Raspberries won’t be in season much longer, but that doesn’t stop us from celebrating National Raspberries ‘n Cream Day. Of course, you can mix raspberries with some whip cream, but we have something a little bit better. If you have fresh strawberries still on hand or just purchased some that you are trying to figure out what to do with, then we have the perfect recipe for you. Grab some waffles, cream cheese, yogurt and throw in a few raspberries, and you have a warm breakfast to satisfy the rumble of tummies in the morning. You will be able to sit down and enjoy these Raspberries ‘n Cream Waffles in just about 10 minutes. That’s it! It can’t be any simpler than that. [photo via AmazonAws]
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 99% Fat Free French vanilla yogurt
- 1/4 cup sliced almonds, toasted
Directions
- Toast waffles as directed on package.
- 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.
- 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.
So grab your fork and dig into this perfect breakfast. If frozen waffles are not for you, then you can whip up a batch of fresh waffles in any shape and size you like to be a little more creative and then add the sauce. Also, if there is still some raspberries sauce left over, spread it to the top of some toast or freshly baked biscuits for later or for breakfast the next morning.
