Source: Betty Crocker® Cookbook

Lemon-Almond Waffles with Lemon Cream
Indulge in these crisp waffles with luscious lemon cream for breakfast, brunch, lunch or dessert--in other words, anytime!
Serves: Makes 6 servings (2 waffles each and topping)
Prep Time: 10 minutes
Cook Time: 15 minutes


3/4 cup whipping (heavy) cream
3 tablespoons powdered sugar
1 teaspoon grated lemon peel
1 package (3 ounces) cream cheese, softened
2 cups Original Bisquick® mix
1 1/3 cups milk
2 tablespoons powdered sugar
2 tablespoons vegetable oil
2 teaspoons grated lemon peel
1 egg
1/2 cup chopped slivered almonds
additional powdered sugar, if desired
Toasted slivered almonds, if desired

1. To make Lemon Cream, beat whipping cream, 3 tablespoons powdered sugar, 1 teaspoon lemon peel and the cream cheese in chilled small bowl with electric mixer on high speed just until soft and fluffy. Refrigerate while making waffles.
2. Heat waffle iron; grease if necessary.
3. Stir Bisquick mix, milk, 2 tablespoons powdered sugar, the oil, 2 teaspoons lemon peel and the egg in large bowl until blended. Stir in 1/2 cup chopped almonds. Pour batter by slightly less than 1 cupfuls onto center of hot waffle iron.
4. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Sprinkle waffles with powdered sugar and toasted almonds. Serve with Lemon Cream.

High Altitude (3500-6500 ft)
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