My daughter and I found these Fruity Waffle Cups with Vanilla Cardamom Coconut Cream to be a heck of a lot of fun to make AND eat! The best part is you have complete creative freedom when it comes to the fillings
Ingredients
- 1 14 oz can coconut cream
- 1/2 teaspoon cardamom
- 1 teaspoon vanilla
- 2 tablespoons sweetener of choice
- 3 Kellogg's® Eggo® Nutri-Grain® Whole wheat waffles
- 3 Kellogg's® Eggo® Nutri-Grain® Low Fat Whole Wheat Waffles
- Couple of Kiwis chopped up I discarded the mid section
- 1 mango diced
- Few raspberries blackberries, blueberries
Instructions
- Preheat oven to 350
- Spray a muffin pan with cooking spray
- Wrap the Eggo® Nutri-Grain® Whole wheat waffles and the Eggo® Nutri-Grain® Low Fat Whole Wheat Waffles in paper towels and microwave for 30 seconds
- Then, while they are soft and pliable, place them into the muffin cups
- Bake for 15 minutes or till crispy (oven temperatures vary so results may vary)
- Remove from the muffin pan and let cool
- Meanwhile, using a handheld electric mixer, whip the coconut cream with the cardamom and vanilla. Add in sweetener and chill till waffle cups are cool.
- When they are cool, spoon the coconut cream into them, top with kiwi, mango, raspberries, blueberries, and blackberries or fruit of your choice and enjoy!
Nutrition
Serving: 1g | Calories: 302kcal | Carbohydrates: 67g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 263mg | Fiber: 4g | Sugar: 48g
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