Lemon Cream Pie Waffles

Love lemon cream pie? Here's a way to enjoy the same flavors with delicious waffles.

GoldMedalRecipe by GoldMedal

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30 minutes

30 minutes

6 servings (2 waffles with topping each)



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Nutrition Info

  • 1 Serving
  • 680
  • 29g
    (Saturated Fat 9g, Trans Fat 0g)
  • 130mg
  • 530mg
  • 95g
    (Dietary Fiber 1g, Sugars 57g)
  • 9g
  • Percent Daily Value*
  • 4%
  • 0%
  • 30%
  • 15%
  • Exchanges
  • 5 1/2
  • 4
  • 2 1/2
  • Carbohydrate Choices
  • 6

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Special Touch

    Set up a serve-yourself waffle bar and offer pie filling variations like cherry, blueberry and apricot.

Ingredients

  • Waffles
  • 2  eggs
  • 2  cups Gold Medal® all-purpose flour
  • 1 3/4  cups milk
  • 1/2  cup vegetable oil
  • 1  tablespoon granulated sugar
  • 4  teaspoons baking powder
  • 2  teaspoons grated lemon peel
  • 1/4  teaspoon salt
  • Topping
  • Powdered sugar, if desired
  • 1  can (15.75 oz) lemon pie filling
  • 1/2  container (8-oz size) frozen whipped topping, thawed (1 1/2 cups)

Directions

  1. 1Heat waffle baker; grease with shortening if necessary (or spray with cooking spray before heating). In large bowl, beat eggs with hand beater or wire whisk until fluffy. Beat in remaining ingredients except powdered sugar, pie filling and whipped topping just until smooth.
  2. 2Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle baker. (Waffle bakers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle baker.
  3. 3Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Sprinkle waffles with powdered sugar. Serve warm with dollops of pie filling and whipped topping.
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