Quick and Fruity Crescent Waffles Recipe

Name: Quick and Fruity Crescent Waffles
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Ingredients: 1/4 cup pecan pieces; 1 can (8 count) Pillsbury™ refrigerated crescents; 1/2 cup blueberry preserves or spreadable fruit; 3/4 cup blueberry yogurt; 1 firm ripe banana, cut into 1/4-inch slices; 1/2 cup whipped cream from aerosol can; 1/4 teaspoon ground cinnamon; Fresh blueberries, if desired

Ingredients

1/4 cup pecan pieces
1 can (8 count) Pillsbury™ refrigerated crescents
1/2 cup blueberry preserves or spreadable fruit
3/4 cup blueberry yogurt
1 firm ripe banana, cut into 1/4-inch slices
1/2 cup whipped cream from aerosol can
1/4 teaspoon ground cinnamon
Fresh blueberries, if desired

PREP TIME 25m	COOK TIME 12m	TOTAL TIME 37m
YIELD 4 servings

Instructions

Heat oven to 200°F.
Heat square or rectangular waffle maker.
Spray with no-stick cooking spray.
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.
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 baking sheet in oven to keep warm.
In 1-quart saucepan, heat spreadable fruit and yogurt over medium heat 2 to 3 minutes, stirring occasionally, until hot.
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.