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Apple-Stuffed Waffle Sandwiches

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Sunday, 06 May 2012
List of viewable recipes from "The Kitchen Diva’s Diabetic Cookbook" by Cass Ryan, Angela Medearis Shelf

Recipe from The Kitchen Diva’s Diabetic Cookbook by Cass Ryan, Angela Medearis Shelf (Andrews McMeel Publishing, 2012)

Makes 4 servings

ImageThis 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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