What a fun contest. I still don’t feel like I nailed it. Recipe requirements are to use Kellogg's® Eggo® waffles of course, but also needed to be fun and fresh.
4 Kellogg's® Eggo® Protein Original Waffles, thawed
1 tablespoon margarine
1 Fuji apple, shredded with skin on
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1 tablespoon peanut butter
1/4 cup vanilla yogurt
Sprinkle of cinnamon for topping
Thaw waffles on counter for 10 minutes
Preheat oven to 400°F.
Shred apple with skin on using a cheese grater.
In a small sauce pan heat margarine over medium heat. Add apple, brown sugar and cinnamon. Bring to a boil and simmer for about five minutes. Add peanut butter and mix well. Remove from heat.
Gently spoon apple filling into each waffle folding it in half enough to keep it closed. Place each waffle on their sides on a cookie sheet covered in aluminum foil.
Bake for 10 minutes, flipping halfway through. Serve topped with vanilla yogurt and a sprinkle of cinnamon. Eat taco style.