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Carrot Cake Waffle Breakfast Sandwich

March/April 2013

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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!


Carrot Cake Waffle Breakfast Sandwich Recipe

Makes: 1 serving

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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

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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Recipe Categories

Health & Diet Considerations
High potassium
Low sodium
High calcium
High fiber
Main Ingredient
Vegetarian, other
Meal/Course
Breakfast
Type of Dish
Sandwich
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
1
Publication
March/April 2013
20 minute dinner recipes
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