Breakfast Fondue

Name: Breakfast Fondue
Ingredients: 1 (15 ounce) can sliced peaches in juice; 1/3 cup maple syrup; 2 tablespoons whipped light cream cheese; 1/4 teaspoon vanilla extract; 1 pinch cinnamon; 12 whole-grain pancakes (mini pancakes, mini-waffles or French toast fingers, warm)

6 ingredients

3 steps

Ingredients

1 (15 ounce) can sliced peaches in juice
1/3 cup maple syrup
2 tablespoons whipped light cream cheese
1/4 teaspoon vanilla extract
1 pinch cinnamon
12 whole-grain pancakes (mini pancakes, mini-waffles or French toast fingers, warm)

Directions

1

Combine peaches, maple syrup, cream cheese, vanilla and cinnamon in a blender or food processor, and with an adult watching puree 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.
2

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.
3

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.