Editors' Pick
Breakfast Fondue
photo by Diana Yen
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 425.24 g can sliced peaches in juice
- 78.78 ml maple syrup
- 29.58 ml whipped light cream cheese
- 1.23 ml vanilla extract
- 0.25 ml cinnamon
- 12 whole-grain pancakes (mini pancakes, mini-waffles or French toast fingers, warm)
directions
- Combine peaches, maple syrup, cream cheese, vanilla and cinnamon in a blender or food processor, and with an adult watching purée 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.
- 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.
- 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.