Kewl Waffle Pot Pots

Preparation

Baking Directions:

Fill four medium-sized terracotta pots with the strawberries and blueberries, until each pot contains an abundant quantity of the fruits, mounded high and reaching the rims.

(KewlTip: Crinkle aluminum foil into tight spheres and place them into the bottom of the pots reaching halfway up the sides so as to form a base and partially fill the containers.

Place the berries atop these platforms to cover them completely and prevent visibility.

In a large bowl, whisk together all dry ingredients-the flour, sugar, baking powder, and salt.

In a separate, smaller mixing bowl, whisk together all wet ingredients-the milk, applesauce, egg whites, and vanilla extract.

Add all the wet ingredients into the dry ingredients in the larger bowl and thoroughly whisk to combine until there are no lumps in the batter.

Pour the appropriate amount of batter designated by the manufacturer of your waffle iron into a 4-well iron (one that bakes 4 waffles per batch), close the lid, and bake until the exterior is lightly brown and crispy.

When waffles are done baking, carefully remove from the waffle iron and set aside on a heatproof dish.

Allow them to cool momentarily, until it is safe to handle them with clean, bare hands.

Using kitchen shears, carefully cut the waffles into smaller squares or rectangular shapes along the raised borders of the pockets, or indentations, in each waffle.

The individual waffles will yield approximately 3 shapes each, or 12 total.

Insert the sharp, pointed end of a 6" wooden or bamboo skewer into one side of each of the smaller square or rectangular waffle shapes, formed in Step 6. Thread the skewers into the shapes, ensuring that they are secure.

Place the opposite end of the skewers into the berries in the pots, embedding or "planting" them rigidly, prohibiting movement, and creating the image of a pot of flowers with these Waffle Pops.

Each pot will accommodate approximately three pops.

If desired, more than one waffle shape can be inserted onto a single stick.

Serve with the Sticky Maple Cinnamon Bun Glaze for dipping or drizzling! Enjoy!