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Blueberry-Lemon Cheesecake Waffles

Source of Recipe

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Blueberry-Lemon Cheesecake Waffles

Kraftrecipes.com
Recipe by Kraft
Prep Time 35min. - Total Time 35min.
8 servings

Whip up these Lemon Blueberry Cheesecake Waffles! Enjoy sweet and citrus flavors accompanied by warm and doughy waffles for breakfast.

What You Need:
• 1 cup blueberries, divided
• 1/2 cup water
• 3 Tbsp. sugar, divided
• 1 tsp. zest and 2 Tbsp. juice from 1 lemon, divided
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1 can (8 oz.) refrigerated crescent dough sheet

Make It:
• Bring 3/4 cup blueberries, water, and 1 Tbsp. each sugar and lemon juice to boil in saucepan on medium-high heat; simmer on low heat 12 to 15 min. or until slightly thickened, mashing blueberries lightly after about 10 min. Remove from heat.

• Spray 8-inch square electric waffle iron with cooking spray. Heat iron to medium-high heat.

• Mix Neufchatel, lemon zest, remaining sugar and lemon juice until blended. Unroll crescent dough onto lightly floured cutting board; roll or pat into 16x8-inch rectangle. Cut into 2 (8-inch) squares.

• Place 1 dough square on bottom grid of waffle iron. (Dough will not completely cover grid.) Top with half the Neufchatel mixture; spread carefully to within 1 inch of edges. Top with remaining blueberries; cover with remaining dough. Close lid.

• Cook 4 to 5 min. or until golden brown. Use fork to transfer waffle from grid to work surface. Cool slightly. Cut waffle into 4 squares, then cut each square diagonally into quarters. Serve warm with blueberry sauce and remaining Neufchatel mixture.

1/8 of recipe equals; Calories 190; Total fat 10g (Saturated fat 5g); Cholesterol 20mg; Sodium 340mg; Carbohydrate 21g; Dietary fiber 1g; Sugars 9g ; Protein 5g