A luscious fruit sauce gives these waffles a gourmet taste.
• 1 cup orange juice
• 2/3 cup sugar
• 2 pears, peeled, cored, cut into 1-inch cubes
• 1 teaspoon vanilla
• 1 cup low-fat whipped topping
• 3/4 cup canned, solid-pack pumpkin
• 3/4 cup whole milk
• 2 eggs
• 1 tablespoon vegetable oil
• 1 2/3 cups pancake mix
• 1 cup hazelnuts, toasted, skins removed and chopped (plus additional for garnish, if desired)
• 1 1/4 teaspoons ground allspice
• Ground cinnamon, for garnish, optional
1. Bring cranberries, orange juice and sugar to a slow boil over medium-high heat in a medium saucepan. Cook for 7 minutes. Add pears and continue to slow boil for 6 to 8 minutes, or until berries burst, pears are softened and mixture is reduced to 2 cups. Remove from heat.
2. Stir vanilla into whipped topping until blended; cover and refrigerate.
3. Whisk pumpkin, milk, eggs and oil in a small bowl until blended. Stir in pancake mix, hazelnuts and allspice until blended. If mixture is too thick, add additional milk.
4. Spread 1 1/3 cups batter over a preheated waffle iron. Cook as directed on mix package. Place 1/4 cup cranberry-pear sauce and a dollop of whipped topping over each waffle square. Garnish with ground cinnamon and chopped hazelnuts, if desired. Serve immediately.
This recipe originally ran in the March 2006 edition of Heart of the Home.
More Heart of the Home recipes:• Corned Beef Brisket with Roasted Vegetables Recipe
• Corned Beef and Roasted Vegetable Salad Recipe
• Corned Beef Reuben Dip Recipe
More breakfast recipes:• Cranberry Glazed Cinnamon Roll Recipe
• Tangy Lemon Breakfast Fruit Strata Recipe