Breakfast Fondue
From canned_food_fan 14 years agoIngredients
- 1 can (15 ounces) sliced peaches in juice shopping list
- 1/3 cup maple syrup shopping list
- 2 tablespoons whipped light cream cheese shopping list
- 1/4 teaspoon vanilla extract shopping list
- Pinch of cinnamon shopping list
- 12 whole-grain mini-pancakes, mini-waffles or French toast fingers, warm shopping list
How to make it
- Combine peaches, maple syrup, cream cheese, vanilla and cinnamon in a blender or food processor, and with an adult watching purée on high until smooth. It’s okay if there are a few lumps of cream cheese showing; they will disappear when you cook the peach mixture in the next step.
- Pour the mixture into a pot. If you are allowed to use the stove, warm it over medium- high heat, stirring often, until the cream cheese melts and the sauce is bubbling around the edges. If you aren’t allowed to use the stove, have an adult help you.
- Serve in a big bowl surrounded by whole-grain pancakes, waffles or French toast fingers, or a combination, for dipping. Use your fingers to dip, but remember, no double-dipping. Serving Size: 1/2-cup fondue; 3 whole-grain mini-pancakes, mini-waffles or French toast fingers
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