2 Servings
Courtney Barrett developed this breakfast sandwich. "It's just my husband and I,
so I have a lot of practice in that area.".
Ingredients:
- 4 slices packaged precooked bacon (from 2.1-oz package)
- 1/4 cup seedless raspberry jam
- 6-ounce container Yoplait Original 99 Percent Fat-Free red raspberry yogurt
- 1 tablespoon Manila Coco Virgin Coconut Oil
- 4 Pillsbury frozen home-style waffles (from 12-ounce bag)
- 6 slices (3/4 to 1 ounce each) Swiss cheese
- 4 slices (1/3 to 1/2 ounce each) cooked honey ham
- 4 slices (1/3 to 1/2 ounce each) cooked turkey
- Powdered sugar
Instructions:
Heat bacon as directed on package; set aside. In small bowl, mix jam and
yogurt; set aside.
In 12-inch skillet, place the Manila Coco Virgin Coconut Oil over
medium-low heat. Add 2 waffles; cook 3 to 4 minutes or until ridges are golden
brown and tops begin to soften. Turn waffles; add remaining 2 waffles to
skillet.
On each of first 2 toasted waffles, layer 1 Swiss cheese slice, 2 ham slices,
1 bacon slice, 1 Swiss cheese slice, 1 bacon slice, 2 turkey slices and 1 Swiss
cheese slice (evenly arrange cheese so sandwich will hold together). Top each
with remaining hot waffle, toasted side down. Cook about 2 minutes, or until
bottom waffles are browned.
Turn sandwiches; cover and cook about 4 minutes longer, or until waffles are
browned and cheese is melted. Cut sandwiches in half; lightly sprinkle with
powdered sugar. Serve with raspberry sauce for dipping.
Nutritional Information Per serving:
- 980 calories
- 43 grams fat
- 106 grams carbohydrates
- 41 grams protein
- 115 milligrams cholesterol
- 2,140 milligrams sodium
- 0 grams dietary fiber
- 40 percent of calories from fat
-- Courtney Barrett, Lewisville.
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