Blueberry Croffle
A fabulous treat made with semi-homemade ingredients and a waffle maker. A blueberry filled croissant topped with whipped yogurt sauce and finished off with a blueberry compote. YUM!
Servings: 4 servings
Equipment
- Waffle maker
Ingredients
- 1 can (8 croissants) Pillsbury cresent rolls
- `1 cup Vanilla yogurt I use Tillamook
- 1 1/2 cups bluberries fresh or frozen
- 2 tbsp heavy whipping cream
- 2 tbsp honey
- powdered sugar for dusting
Instructions
Bluberry sauce
- In a small saucepan add 1 cup of bluberries, 1/4 cup of water and the honey. Cook on medium-low heat until the bluberries have broken down and the sauce has thickened. Keep warm and move on to the next step.
Whipped yogurt
- In a small bowl, combine the yogurt and heavy cream. Whip with a hand mixer until it is light and airy. Refrigerate until ready to use.
Croissants
- Heat a waffle maker and spray with cooking spray
- Unroll the canned dough. They should be in 2 sections of 4 cresent roll. I keep 2 rolls together and just pinch the dough together. There will be 4 pastry squares.
- Drop bluberries on the pastries.
- Roll up.
- Place a croissant on the waffle maker and cook until nice and golden.
- Plate, top with the whipped yogurt, a drizzle of blueberry sauce and finish with a sprinkle of powdered sugar.
- ENJOY!
