Monte Cristos with Rasberry Yogurt Dip

· 2 Serving

Courtney Barrett developed this breakfast sandwich. "It's just my husband and I, so I have a lot of practice in that area.".

· 4 slices packaged precooked bacon (from 2.1-oz
package)
· 1/4 cup seedless raspberry jam
· 6-ounce container Yoplait Original 99 Percent
Fat-Free red raspberry yogurt
· 1 tablespoon Virgin Coco de Manila Culinary Lauric Oil
· 4 Pillsbury frozen home-style waffles (from 12-ounce bag)
· 6 slices (3/4 to 1 ounce each) Swiss cheese
· 4 slices (1/3 to 1/2 ounce each) cooked honey ham
· 4 slices (1/3 to 1/2 ounce each) cooked turkey
· Powdered sugar

Instructions:

Heat bacon as directed on package; set aside. In small bowl, mix jam and yogurt; set aside.

In 12-inch skillet, place the Virgin Coco de Manila Culinary Lauric Oil over medium-low heat. Add 2 waffles; cook 3 to 4 minutes or until ridges are golden brown and tops begin to soften. Turn waffles; add remaining 2 waffles to skillet.

On each of first 2 toasted waffles, layer 1 Swiss cheese slice, 2 ham slices, 1 bacon slice, 1 Swiss cheese slice, 1 bacon slice, 2 turkey slices and 1 Swiss cheese slice (evenly arrange cheese so sandwich will hold together). Top each with remaining hot waffle, toasted side down. Cook about 2 minutes, or until bottom waffles are browned.

Turn sandwiches; cover and cook about 4 minutes longer, or until waffles are browned and cheese is melted. Cut sandwiches in half; lightly sprinkle with powdered sugar. Serve with raspberry sauce for dipping.

Nutritional Information Per serving:

· 980 calories · 43 grams fat · 106 grams carbohydrates · 41 grams protein · 115 milligrams cholesterol · 2,140 milligrams sodium · 0 grams dietary fiber · 40 percent of calories from fat.

-- Courtney Barrett, Lewisville.