Very Berry Waffle Sundaes Recipes

CHOCO-BERRY WAFFLE SUNDAE SURPRISE

Steps:

• Put frozen strawberries in a microwave-safe bowl, and microwave until thawed, about 25 seconds. Do not drain excess liquid. Set aside.
• Pour 1 1/2 tablespoons of chocolate syrup into the waffle bowl, tilting the bowl from side to side so the syrup coats as much of the inside as possible (sides too!). Freeze for 30 minutes, or until syrup has solidified.
• To the bowl of strawberries, add preserves and mash with a fork, until you have a chunky strawberry sauce.
• Remove waffle bowl from the freezer and place in a dish. Scoop ice cream into the waffle bowl. Top with strawberry sauce and 1/2 tablespoon of chocolate syrup, and then finish it all off with raspberries and whipped topping. Enjoy!

VERY BERRY SUNDAE

Steps:

• Line two small baking pans with parchment paper. Using a miniature ice-cream scoop, place scoops of ice cream on prepared pan; transfer to freezer. Repeat process with sorbet. Let scoops freeze 30 minutes.
• Arrange scoops of ice cream and sorbet among four dishes; top with raspberry sauce, marshmallow sauce, and raspberries. Serve.

BERRY WAFFLES

Steps:

• Preheat waffle iron and read manufacturer's instructions. Melt butter in microwave. In a large bowl, combine flour, baking powder, baking soda, cinnamon, salt and sugar. In another bowl, beat together yogurt, milk and egg. Whisk liquid mixture into dry ingredients until just combined. Fold in frozen berries. Stir in melted butter. Brush hot waffle iron with butter or spray. Spoon about 1/2 cup of batter onto iron, smooth out with back of spoon and close to cook. This first waffle will be the tester. Cook waffle until golden brown. Remove to plate and keep warm. Serve with butter, maple syrup or blueberry syrup.

WAFFLED BROWNIE SUNDAE

Steps:

• Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Sift together the flour, cocoa powder and 1/8 teaspoon salt in a small bowl; set aside.
• Combine half the chocolate and the butter in a medium saucepan over medium heat, stirring until melted and smooth, about 5 minutes. Remove from the heat and let cool slightly. Stir in the sugar and eggs. Add the flour mixture and remaining chocolate and stir until just combined.
• Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are cooked through and slightly crispy around the edges, 4 to 6 minutes. Keep the cooked waffles warm in a 200 degrees F oven or covered with foil on a plate while you make the remaining waffles.
• Top each waffle with ice cream, whipped cream, caramel sauce, sprinkles and a cherry, if desired.

WAFFLE BERRY PUDDING

Steps:

• Preheat oven to 200C. Place half the waffles in a deep microwaveable dish and sprinkle half the chopped white chocolate and half the raspberries - repeat layers. Place in microwave on high for 3 minutes (or until raspberries have defrosted)
• Combine sugar and flour in a bowl. Add sour cream, eggs and vanilla essence. Whisk and spoon evenly over top of raspberries
• Bake 30-35 minutes or until golden brown and set in centre. Cool for 10 minutes, sprinkle with icing sugar and serve with ice cream if desired.
• Equally yummy served cold the next day!!

VERY BERRY WAFFLE SUNDAES

Steps:

• TOAST WAFFLES AS DIRECTED ON PACKAGE AND SET ASIDE. COMBINE THE BERRIES IN A LARGE BOWL. SPRINKLE WITH THE VINEGAR AND SUGAR AND LET STAND ABOUT 20 MINUTES. STIR TO COAT. TO SERVE, PLACE A WAFFLE ON A DESSERT PLATE AND TOP WITH GENEROUS AMOUNT OF BERRIES. DOLLOP WITH THE YOGURT AND DRIZZLE A SMALL AMOUNT OF THE CHOCOLATE. SERVES 8