Ingredients
Pastry cream
1 1/2 tsp vanilla extract
6 x egg yolks
1 1/2 c. lowfat milk
1/4 tsp salt
1/4 c. all-purpose flour
3/4 c. sugar
6 x pancakes
6 x waffles
1 lb strawberries
8 ounce blueberries
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In a 2 qt saucepan, combine sugar, flour, salt and lowfat milk over medium heat and cook stirring till mix thickens. In a small bowl with a fork, beat egg yolks slightly, beat small amount of lowfat milk mix into yolks. Slowly pour egg mix back into lowfat milk mix. Stirring constantly, cook over medium low heat till mix thickens. Remove from heat and stir in vanilla extract. Refrigeratecream till ready to use. Put a thin layer of Pastry cream in a pan, make a layer of waffles, put a layer of pastry cream. Cut strawberries into slices. Take half the strawberries and half the blueberries and make a layer of fruit. Top the fruit with a layer of pancakes, then layer of pastry cream. Garnish the lasagna with the rest of the strawberries and blueberries. Bake in a 350 F. oven for 20 min. Servings: 6
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Crystal decanter — aerate wine, separate sediment, elegant service
Classic thin square waffles — crispy edges, butter pockets