Quick And Fruity Crescent Waffles

I don't know where this one is from, but i know it is good.

Heat oven to 200f heat square or rectangular waffle maker.

Spray with cooking spray.

Meanwhile , in 8-inch nonstick skillet , toast pecans over medium heat 5 to 7 minutes , stirring frequently , until lightly browned.

Remove from skillet.

Set aside.

Separate crescent dough into 8 triangles.

Place 2 or 3 triangles at a time on waffle maker , leaving at least 1 / 2 inch of space around each triangle.

Close lid of waffle maker.

Cook 1 to 2 minutes or until golden brown.

Place cooked waffles on cookie sheet in oven to keep warm.

In 1-quart saucepan , heat spreadable fruit and yogurt over medium heat 2 to 3 minutes , stirring occasionally , until hot.

To serve , stack 2 crescent waffles , slightly overlapping , on each of 4 serving plates.

Spoon 1 / 4 of the fruit sauce over each serving.

Top each serving with 1 / 4 of the banana slices and 1 tablespoon of the pecans.

Top with whipped cream.

Sprinkle lightly with cinnamon.

Garnish with blueberries.

pecan pieces, refrigerated crescent dinner rolls, blueberry jam, blueberry yogurt, banana, whipped cream, ground cinnamon, fresh blueberries