Breakfast Fondue - cooking recipe

Ingredients

1 (15 ounce) can sliced peaches in juice
1/3 cup maple syrup
2 tablespoons whipped light cream cheese
1/4 teaspoon vanilla extract
1 pinch cinnamon
12 whole-grain pancakes (mini pancakes, mini-waffles or French toast fingers, warm)

Preparation

Combine peaches, maple syrup, cream cheese, vanilla and cinnamon in a blender or food processor, and with an adult watching puree on high until smooth. It's okay if there are a few lumps of cream cheese showing; they will disappear when you cook the peach mixture in the next step.
Pour the mixture into a pot. If you are allowed to use the stove, warm it over medium- high heat, stirring often, until the cream cheese melts and the sauce is bubbling around the edges. If you aren't allowed to use the stove, have an adult help you.
Serve in a big bowl surrounded by whole-grain pancakes, waffles or French toast fingers, or a combination, for dipping. Use your fingers to dip, but remember, no double-dipping. Serving Size: 1/2-cup fondue; 3 whole-grain mini-pancakes, mini-waffles or French toast fingers.