Quick Fresh Fruit Sauces For Yogurt Pancakes And Waffles Recipes
QUICK FRESH FRUIT SAUCES FOR YOGURT, PANCAKES, AND WAFFLES
Provided by Nava Atlas
Categories Sauce Fruit Breakfast Dessert No-Cook Kid-Friendly Quick & Easy Blueberry Strawberry Pear Nectarine Peach Mango Jam or Jelly Small Plates
Number Of Ingredients 0
Steps:
- Peach or Nectarine Sauce: Combine 2 cups finely diced peaches or nectarines with 2 to 3 teaspoons all-fruit peach or apricot preserves. Stir together well.
- Strawberry or Strawberry-Blueberry Sauce: Combine 1 pint thinly sliced strawberries (or 1 cup each blueberries and sliced strawberries) with 2 to 3 teaspoons strawberry jam. Stir together well.
- Pear and Mango: Perfect for winter! Combine 1 cup diced, peeled pear and 1 cup diced mango with 2 to 3 teaspoons peach or apricot all-fruit preserves. Stir together well.
- Purely Mango: Combine 2 cups diced mango with 2 to 3 teaspoons mango, peach, or apricot all-fruit preserves. Stir together well.
FRUIT WITH YOGURT SAUCE
This citrus and spice sauce for fresh fruit is such a success that I had to share the recipe. It's terrific alongside fruit kabobs or tossed into a medley. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the water and raisins in a small bowl; let stand for 5 minutes. Meanwhile, in a large bowl, combine the yogurt, ginger, allspice and cardamom. Drain raisins; stir into yogurt mixture. Cover and refrigerate for at least 1 hour., Toss bananas in lemon juice. Alternately thread fruit on wooden skewers or place in a serving bowl. Serve with yogurt sauce.
Nutrition Facts : Calories 170 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 47mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
FRESH FRUIT SAUCE
I used to peel the fruits when making this sauce, but not anymore. The skins help hold the juicy summer fruit together when they are left on.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, mix cornstarch and orange juice until smooth; stir in honey. Bring to a boil over medium heat; cook and stir until thickened, about 1 minute., Remove from heat; stir in fruit. Serve warm over ice cream. ,
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
DELICIOUS WAFFLES WITH FRUIT AND YOGURT SAUCE
I made this up from some leftover sauce I make for my parfaits. It is so good and superquick too! Try it one morning :)
Provided by Shannon Holmes
Categories Breakfast
Time 4m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Toast waffles to desired doneness.
- Blend together the vanilla yogurt,lemon extract, Splenda, and cream cheese with the hand stick blender.
- Top waffles with choice of fruit and top with about 1 tablespoon (on each) of the yogurt sauce.
- Dig in!
Nutrition Facts : Calories 167.7, Fat 2.5, SaturatedFat 0.6, Cholesterol 17.5, Sodium 309.4, Carbohydrate 30.9, Fiber 0.7, Sugar 2, Protein 4.9
BREAKFAST FRUIT SAUCE
Make and share this Breakfast Fruit Sauce recipe from Food.com.
Provided by Chef mariajane
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Stir together water, sufgar and Custard powder/cornstarch in a microwave safe bowl or pot.
- Add berries.
- Heat in the microwave or a pot, stirring regularly until thick.
Nutrition Facts : Calories 48.4, Sodium 0.6, Carbohydrate 12.5, Sugar 12.5
FRUITY YOGURT PANCAKES
Mmm, pancakes! Wake up sleepyheads with extra-special pancakes made with Bisquick® mix and yogurt.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Heat griddle or skillet; grease if necessary. In medium bowl, stir Bisquick mix, milk, sugar, eggs and 1 container yogurt until blended (batter will be thick).
- Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Spread batter slightly.
- Cook until edges are dry. Turn; cook until golden brown. Serve topped with fruit and additional yogurt.
Nutrition Facts : Calories 110, Carbohydrate 18 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 5 g, TransFat 0 g
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