Carrot Cake Waffle Breakfast Sandwich
From EatingWell: 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!
- 2 whole-grain frozen waffles
- 2 tablespoons reduced-fat cream cheese (Neufchâtel)
- 1/2 cup shredded carrot
- 2 tablespoons raisins
- 1 tablespoon chopped walnuts
- 2 teaspoons pure maple syrup
- Toast waffles. Spread cream cheese on 1 waffle. Top with carrot, raisins and walnuts. Drizzle with maple syrup. Top with the remaining waffle.
Per serving: 441 calories; 20 g fat (6 g sat, 6 g mono); 95 mg cholesterol; 57 g carbohydrates; 12 g added sugars; 13 g protein; 5 g fiber; 400 mg sodium; 604 mg potassium.
Nutrition Bonus: Vitamin A (193% daily value), Calcium (28% dv), Potassium (17% dv), Magnesium (16% dv)
Carbohydrate Servings: 3 1/2
Exchanges: 2 starch, 1 fruit, 1 vegetable, 1/2 other carbohydrate, 2 fat
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- Total Time
- 15 minutes or less
- Main Ingredient
- Vegetarian, other
- Type of Dish
- Ease of Preparation
- March/April 2013