Breakfast Rainbow Crepes
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This delicious grand prize winning recipe was created by grand prize winner Mary, from Ontario, in the Weight Watchers SPLENDA® Sweet Recipes Creation Contest.
This recipe makes 8 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 150 |
| pro | 8 g |
| total fat | 3.5 g |
| sat. fat | 1 g |
| carb | 24 g |
| fibre | 3 g |
| chol | 30 g |
| sodium | 65 mg |
| Sugars | 10 g |
Ingredients
-
4 cups any combination blueberries or raspberries or peaches or nectarines or kiwi fruit
2 Tbsp Splenda® No calorie Sweetener, Granular
1 cup 1% milk
1 egg
3 egg whites
1 tsp Splenda® No calorie Sweetener, Granular
1 tsp almond extract
2/3 cup all-purpose flour
1/4 cup oat bran
1 cup plain 1% yogurt
2 tsp Splenda® No calorie Sweetener, Granular
1/4 cup toasted slivered almonds
Preparation:
Place mixed fruit in 6 cup bowl and sprinkle with the 2 Tbsp of SPLENDA® Granulated. Toss gently to mix, cover and set aside in fridge.
Place the milk, eggs, 1 tsp SPLENDA® Granulated and almond extract in blender and mix.
Add the flour and oat bran, then process again until blended.
Cover and refrigerate for at least one hour.
Mix yoghurt and 2 tsp SPLENDA® for topping and set aside in fridge.
For each crepe, pour about 2 Tbsp of batter in a 7” crepe pan that has been sprayed with non-stick cooking spray and heated over medium heat. Swirl to coat the pan and gently flip once the top looks dry. Cook second side about twenty seconds more. Remove to plate and keep warm. Repeat until all batter has been used.
Place two crepes on each plate, fill each with about 1 Tbsp fruit mix. Fold crepes and garnish with about 1 Tbsp of yoghurt and 1 Tbsp fruit – then sprinkle lightly with toasted almonds.
Place the milk, eggs, 1 tsp SPLENDA® Granulated and almond extract in blender and mix.
Add the flour and oat bran, then process again until blended.
Cover and refrigerate for at least one hour.
Mix yoghurt and 2 tsp SPLENDA® for topping and set aside in fridge.
For each crepe, pour about 2 Tbsp of batter in a 7” crepe pan that has been sprayed with non-stick cooking spray and heated over medium heat. Swirl to coat the pan and gently flip once the top looks dry. Cook second side about twenty seconds more. Remove to plate and keep warm. Repeat until all batter has been used.
Place two crepes on each plate, fill each with about 1 Tbsp fruit mix. Fold crepes and garnish with about 1 Tbsp of yoghurt and 1 Tbsp fruit – then sprinkle lightly with toasted almonds.
Additional Information:
Tags:
Breakfast; Blend; Skillet; Raspberries; Peaches; Eggs; Milk; Almonds; Reduced fat; Diabetic;
Source: SPLENDA®
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