Carrot Cake Waffle Breakfast Sandwich

Carrot Cake Waffle Breakfast Sandwich

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From: EatingWell Magazine, March/April 2013

Carrot cake for breakfast? Why not! This innovative healthy waffle breakfast-sandwich recipe uses whole-grain frozen waffles instead of bread and has a carrot cake-like filling made with reduced-fat cream cheese, shredded carrot, raisins and walnuts sweetened with a touch of maple syrup. Even better, it's ready in 5 minutes!

Ingredients 1 serving

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  • 2 whole-grain frozen waffles
  • 2 tablespoons reduced-fat cream cheese (Neufchâtel)
  • ½ cup shredded carrot
  • 2 tablespoons raisins
  • 1 tablespoon chopped walnuts
  • 2 teaspoons pure maple syrup

Preparation

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  • Ready In

  1. Toast waffles. Spread cream cheese on 1 waffle. Top with carrot, raisins and walnuts. Drizzle with maple syrup. Top with the remaining waffle.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 441 calories; 20 g fat(6 g sat); 5 g fiber; 56 g carbohydrates; 13 g protein; 18 mcg folate; 95 mg cholesterol; 27 g sugars; 12 g added sugars; 9,639 IU vitamin A; 4 mg vitamin C; 283 mg calcium; 2 mg iron; 400 mg sodium; 604 mg potassium
  • Nutrition Bonus: Vitamin A (193% daily value), Calcium (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fruit, 1 vegetable, ½ other carbohydrate, 2 fat

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