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!

Carrot Cake Waffle Breakfast Sandwich Recipe

Makes: 1 serving

Active Time: 5 minutes

Total Time: 5 minutes

Nutrition Profile

High fiber | Low sodium | High calcium | High potassium |

View Our Nutrition Guidelines »

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

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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