plus Cranberry-Almond Yogurt Parfaits
If you love the way the crisp pockets of toasted Belgian waffles (the thick, fluffy kind!) hold onto syrup and other toppings, you’re in for a treat. You’ll top these waffles with homemade pear-cinnamon-maple compote swirled with butter and fresh lemon juice. Round out your morning meal with a creamy maple yogurt parfait sprinkled with nutty almonds and chewy-sweet dried cranberries, and you’re all but guaranteed to have a great rest of your day.
Allergens
Utensils
Tags
Crème Fraîche
4 tablespoon
Pear
1 unit
Lemon
1 unit
Yogurt
8 tablespoon
Dried Cranberries
1 ounce
Cinnamon
1 teaspoon
Maple Syrup
2 tablespoon
Brown Sugar
1 tablespoon
Sliced Almonds
0.5 ounce
Belgian Waffle
2 unit
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Wash and dry produce.
Halve, core, and dice pear into ½-inch pieces. Quarter lemon.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add pear, cinnamon, brown sugar, half the maple syrup, ¼ cup water, juice from one lemon wedge, and a pinch of salt (½ cup water and juice from two wedges for 4). (Save remaining lemon wedges for another use.)
Bring mixture to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until pear is softened, 10-12 minutes. Gently mash with a potato masher or fork until mixture is soft but still chunky.
Meanwhile, in a medium bowl, whisk together yogurt, crème fraîche, and remaining maple syrup.
Toast waffles until golden brown.
Divide yogurt mixture between two small serving cups or bowls (four cups or bowls for 4 servings). Garnish with almonds and dried cranberries.
Divide waffles between plates; top with pear compote. Serve with parfaits on the side.
760
kcal
Calories
37
g
Fat
16
g
Saturated Fat
97
g
Carbohydrate
65
g
Sugar
6
g
Dietary Fiber
9
g
Protein
55
mg
Cholesterol
430
mg
Sodium
plus Cranberry-Almond Yogurt Parfaits
plus Cranberry-Almond Yogurt Parfaits
