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Here’s a creative way to use toaster waffles to get in some serious fuel before a long training session. The almond butter cream is the star, and can be used in some many other breakfast recipes or snacks. This waffle stack also doubles as an impressive dessert.
Makes one stack (as pictured)
2 Belgian waffle squares (freezer brand or homemade)
3/4 cup plain non-fat Greek yogurt (6 ounce container)
2 TBSP almond butter
2 TBSP grade A or B maple syrup
8 strawberries, thinly sliced
1/2 banana, thinly sliced
1. Toast waffles until golden. Slice in half, horizontally, to make 4 thin waffles.
2. To make the almond cream: In a small bowl, vigorously whisk together the Greek yogurt, almond butter and maple syrup until fluffy (about 30 second).
3. Start making the stack with one waffle on a plate. Spread on a small amount of almond cream, and top with a layer of strawberries and banana.
4. Repeat this step two more times, leaving a dollop of almond cream and a couple strawberry and banana slices for the top.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.
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