Lemon-Almond Waffles with Lemon Cream

 

3/4

cup whipping (heavy) cream

3

tablespoons powdered sugar

1

teaspoon grated lemon peel

1

package (3 ounces) cream cheese, softened

2

cups Original Bisquick® mix

1 1/3

cups milk

2

tablespoons powdered sugar

2

tablespoons vegetable oil

2

teaspoons grated lemon peel

1

egg

1/2

cup chopped slivered almonds

Additional powdered sugar, if desired

Toasted slivered almonds, if desired

• 1 To make Lemon Cream, beat whipping cream, 3 tablespoons powdered sugar, 1 teaspoon lemon peel and the cream cheese in chilled small bowl with electric mixer on high speed just until soft and fluffy. Refrigerate while making waffles.
• 2 Heat waffle iron; grease if necessary.
• 3 Stir Bisquick mix, milk, 2 tablespoons powdered sugar, the oil, 2 teaspoons lemon peel and the egg in large bowl until blended. Stir in 1/2 cup chopped almonds. Pour batter by slightly less than 1 cupfuls onto center of hot waffle iron.
• 4 Bake about 5 minutes or until steaming stops. Carefully remove waffle. Sprinkle waffles with powdered sugar and toasted almonds. Serve with Lemon Cream.