Quick and Fruity Crescent Waffles

1. 1

   Heat oven to 200F Heat square or rectangular waffle maker.

2. 2

   Spray with Cooking Spray.

3. 3

   Meanwhile, in 8-inch nonstick skillet, toast pecans over medium heat 5 to 7 minutes, stirring frequently, until lightly browned.

4. 4

   Remove from skillet; set aside.

5. 5

   Separate crescent dough into 8 triangles.

6. 6

   Place 2 or 3 triangles at a time on waffle maker, leaving at least 1/2 inch of space around each triangle.

7. 7

   Close lid of waffle maker; cook 1 to 2 minutes or until golden brown.

8. 8

   Place cooked waffles on cookie sheet in oven to keep warm.

9. 9

   In 1-quart saucepan, heat spreadable fruit and yogurt over medium heat 2 to 3 minutes, stirring occasionally, until hot.

10. 10

    To serve, stack 2 crescent waffles, slightly overlapping, on each of 4 serving plates.

11. 11

    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.

12. 12

    Top with whipped cream; sprinkle lightly with cinnamon.

13. 13

    Garnish with blueberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.