Growing up, one of my favorite desserts was Strawberry Shortcake. I remember my mom's "famous" recipe — Bisquick, fresh strawberries and cool whip.
Now I don't think I've actually had my mom's strawberry shortcake in over ten years, but I'm sure it would still be one of my favorites. It's a classic and one that pleases the masses.
I recently came up with the idea to incorporate this childhood memory into my morning breakfast. I always seem to have organic frozen waffles on hand but honestly, butter and syrup on frozen waffles are just not very exciting. I use the waffles as a base and build up from there.
That is when Strawberry Shortcake Waffle Stack was created. Two frozen waffles piled high with Greek yogurt, strawberry slices and bites of crunchy granola. It's not the same, but it definitely fills a void.
Strawberry Shortcake Waffle Stack
2 frozen organic waffles
2 TB organic cottage cheese
1 TB plain organic Greek yogurt
1 tsp liquid stevia
1 tsp cinnamon
sliced strawberries and bananas
Prepare filling by combining cottage cheese and yogurt. Add stevia and cinnamon and stir. Set aside. Lightly toast waffles. Top half of filling and fruit on one waffle. Place the other waffle on top and repeat layer. Finish by sprinkling granola on top.