Apple-Stuffed Waffle Sandwiches |
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Sunday, 06 May 2012 |
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| |   | Apple-Stuffed Waffle Sandwiches | |  | Ingredients: View Recipe: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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Recipe from The Kitchen Diva’s Diabetic Cookbook by Cass Ryan, Angela Medearis Shelf (Andrews McMeel Publishing, 2012) Makes 4 servings This dual-purpose recipe makes a wonderful, kid-pleasing breakfast or a tasty after-school snack. To save time, make the apple topping and the syrup ahead of time, and store them in airtight containers for a week. For a delicious variation, use a pear in place of the apple. The syrup also is delicious with other breakfast dishes.
- Apple-Cinnamon Syrup (optional)
- 2 tablespoons stevia granulated sweetener
- ¼ cup unsweetened apple juice
- 1 teaspoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1 crisp red apple (York, Rome Beauty, or Winesap), cored and diced
- 2 tablespoons stevia granulated sweetener
- ¼ cup unsweetened apple juice
- 4 frozen whole-grain waffles or Belgian waffles, toasted
- 4 tablespoons no-sugar peanut butter
To make the optional apple-cinnamon syrup, place all the ingredients in a small microwaveable bowl and heat on medium (or defrost setting) for 3 to 4 minutes. Cover the bowl with plastic wrap and set aside.In a medium microwaveable bowl, combine the apple, stevia, and apple juice and cook on high for 4 to 5 minutes, stirring once, until the apple is lightly caramelized and crisp-tender. For each serving, place a waffle on a plate. Spread with 1 tablespoon of peanut butter and 2 tablespoons of the apple mixture. Top with another waffle. Cut the sandwich in half and drizzle with 1 to 2 teaspoons of the apple-cinnamon syrup, if desired.
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Last Updated ( Tuesday, 15 May 2012 )
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