 |
|
|
|
|
|
Cookies 'N Cream Waffles with
Raspberry Sauce
Edy's® Grand Cookies 'N Cream Ice Cream
2 eggs
1 1/2 cups half-and-half
1/4 cup melted unsalted butter
3 teaspoons baking powder
1/4 teaspoon salt
1 cup flour
4 tablespoons sugar
3 tablespoons cocoa powder
1 10-ounce carton frozen raspberries, thawed
|
|
|
|
Whisk together eggs, half-and-half and melted butter. Set aside. In a large bowl, combine dry ingredients. Add egg mixture and stir until thoroughly blended. Pour batter into preheated waffle iron and cook until golden brown.
Set aside 2-3 berries per serving for garnish. Place remaining berries and juice in blender and puree until smooth.
Place a waffle on each plate and top with a scoop of ice cream. Top ice cream scoops with raspberry sauce and garnish with additional raspberries. Serves 6.
Low-Fat Alternative:
Substitute Bisquick Low-Fat Waffle Mix for the Waffle Recipe
Use Edy's® Slow Churned® Cookies 'N Cream Light Ice Cream
|
|
|
|
|
|
|
|
|
|
