Pumpkin Pie Waffle Dessert Tacos Recipe
1/4 of recipe (1 taco): 158 calories, 7g total fat (1.5g sat. fat), 231mg sodium, 19.5g carbs, 2g fiber, 5g sugars, 4g protein
Click for WW Points® value*
Cook: 10 minutes
Cool: 5 minutes
4 frozen waffles, thawed
1/4 cup canned pure pumpkin
2 tbsp. fat-free plain Greek yogurt
1/4 cup light whipped topping (thawed from frozen)
1/2 packet natural no-calorie sweetener
1/2 tsp. vanilla extract
1/4 tsp. cinnamon, or more for topping
1 dash pumpkin pie spice
1 dash salt
1/2 cup chopped Fuji or Gala apple
1/2 oz. (about 2 tbsp.) chopped walnuts
Preheat oven to 425°F.
Use a rolling pin to flatten thawed waffles as much as possible. Evenly drape each waffle over the side of an 8” X 8” baking pan, like upside-down tacos.
Bake until crispy and firm, about 10 minutes.
Transfer waffle taco shells to a plate or a taco stand. Let cool, about 5 minutes.
In a medium bowl, combine all remaining ingredients except apple and walnuts. Mix until smooth and uniform. Add apple, and gently stir.
Distribute filling among the taco shells. Top with walnuts.
MAKES 4 SERVINGS
HG Tip: Make the mixture and taco shells ahead of time, then stuff just before serving!
Chew on this:
It’s November 7th, National Bittersweet Chocolate with Almonds Day. We plan on whipping up these 92-calorie chocolate muffins and studding them with crushed almonds! (We’re sweet, not bitter.)
Share this easy dessert recipe with your friends! These pumpkin pie waffle tacos are too good to miss.
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