Ingredients

• 2 cups lowfat plain yogurt
• 2 medium carrots, roughly chopped
• 5 tablespoons pure maple syrup
• 1 tablespoon chopped ginger
• 1 cup blueberries
• Nonstick cooking spray
• 1 cup 2-percent milk
• 1 large egg
• Large pinch ground cinnamon
• Kosher salt
• 4 slices whole wheat bread
• 2 tablespoons toasted almonds

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Instructions

1. Make the smoothies: Combine the yogurt, 1 1/2 cups ice, carrots, 2 tablespoons of the maple syrup and the ginger in a blender and blend until smooth. Divide among four glasses and refrigerate until ready to serve.
2. Make the sauce: Combine the blueberries and the remaining 3 tablespoons of maple syrup in a small microwave-safe bowl. Cover with plastic wrap and microwave until the blueberries pop, about 2 minutes. Set aside.
3. Preheat a waffle iron and lightly coat with the nonstick cooking spray. Whisk together the milk, egg, cinnamon and 1/8 teaspoon salt in a baking dish. Soak a piece of bread, on each side, for a few seconds. Place on the waffle iron, close and cook until golden brown, 3 to 4 minutes. Remove and keep warm on a plate covered in foil, repeat with the remaining bread.
4. Divide the waffles and blueberry sauce evenly among four plates, sprinkle with almonds. Serve with the smoothies.