Description
Delight in these Chobani® Waffles topped with warm caramelized apples and a luscious yogurt-infused whipped cream. Made with Greek yogurt for added protein and a tender crumb, these waffles offer a perfect balance of sweet and tangy flavors. The caramelized apples bring a rich, buttery sweetness, while the whipped cream adds a light, creamy finish—ideal for a comforting breakfast or brunch treat.
Ingredients
Scale
Waffles
- 1 cup Chobani® Low-Fat Plain Greek Yogurt, divided
- 1 3⁄4 cups whole milk
- 2 eggs
- 1⁄3 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons cornstarch
- 1⁄4 teaspoon coarse salt
Caramelized Apples
- 1 tablespoon unsalted butter
- 2 cups apples, peeled and chopped
- 3 tablespoons light brown sugar
Whipped Cream
- 1⁄2 cup heavy cream
- 1⁄4 cup powdered sugar, sifted
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup Chobani® Low-Fat Plain Greek Yogurt (reserved)
Instructions
- Prepare the batter: In a mixing bowl, whisk together ½ cup of the Greek yogurt, whole milk, eggs, 1/3 cup light brown sugar, and vanilla extract until smooth and combined.
- Combine dry ingredients: In a separate mixing bowl, whisk together all-purpose flour, baking powder, cornstarch, and coarse salt to evenly distribute the leavening agents and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring carefully to combine. Be cautious not to overmix; the batter should remain slightly lumpy to ensure tender waffles.
- Cook the waffles: Preheat your waffle iron and lightly spray or grease it with nonstick spray. Pour batter onto the iron and cook according to your waffle iron manufacturer’s instructions until golden brown and cooked through.
- Caramelize the apples: While the waffles cook, melt unsalted butter in a medium-sized sauté pan over medium heat. Add the peeled and chopped apples and 3 tablespoons of light brown sugar. Stir occasionally and cook until the sugar dissolves and caramelizes, and the liquid reduces by half, creating a rich syrup coating the apples. Remove from heat and set aside.
- Make the whipped cream: Using a stand mixer or hand mixer, whip the heavy cream, powdered sugar, and vanilla extract on medium speed until stiff peaks form. Gently fold in the reserved ½ cup of Greek yogurt to add a tangy creaminess without deflating the whipped texture.
- Serve: Plate the warm waffles, top with generous spoonfuls of caramelized apples, and finish with a dollop of the yogurt-infused whipped cream. Serve immediately for best taste and texture.
Notes
- For fluffier waffles, avoid overmixing the batter; a few lumps are desirable.
- Use tart apples like Granny Smith for a nice balance to the sweetness of the caramel.
- Make sure the waffle iron is fully preheated before cooking to get crispy edges.
- The whipped cream can be made ahead and refrigerated, but fold in the Greek yogurt just before serving to maintain fluffiness.
- Leftover waffles can be reheated in a toaster or oven for best texture retention.
