Raspberries and Cream Waffles

Name: Raspberries and Cream Waffles
Prep time: 10 min
Total time: 10 min
Yield: 6
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

(1)

0 Questions

Write a Review
Ask a Question

Save Recipe
Jump to Recipe

By Pillsbury Kitchens

Updated Feb 11, 2016

Raspberries and Cream Waffles

(1)

0 Questions

Write a Review
Ask a Question

Prep Time 10 min
Total 10 min
Ingredients 8
Servings 6

Save
Pin
Print
Share
Keep Screen On

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

Instructions

Step
1

Toast waffles as directed on package.
Step
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.
Step
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.