Berry Cream


1 cup whipping (heavy) cream
1/4 cup powdered sugar
2 cups sliced fresh strawberries or
1 package (10 ounces) frozen sliced strawberries, thawed and drained
1/2 cup fresh or frozen (thawed and drained)
Beat whipping cream and powdered sugar in medium chilled bowl on high speed until stiff.
Fold in strawberries and blueberries


Heat Belgian or regular waffle iron; grease with cooking spray, vegetable oil or shortening.
Beat eggs in small bowl on high speed about 3 minutes or until thick and lemon colored. Stir in milk.

Beat in baking mix and granulated sugar on low speed until smooth. Gently fold in oil.
Pour by slightly less than cupfuls onto center of hot waffle iron. Close lid of waffle iron.
Bake about 5 minutes or until steaming stops. Carefully remove waffle. Top with Berry Cream and, if desired, additional berries. High Altitude (3500-6500 ft): No changes


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