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Fruity Dessert Crepe (2)

Source of Recipe

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Fruity Dessert Crepe (2)

Cooking for 2 Spring 2006
Not yet rated
Exchanges
Prep/Total Time: 15 min.
Yield: 2 servings.

This sweet and refreshing, fruit-topped crepe sent in by Virginia Decker of Mojave, California will be an impressive supper-time or brunch finale.

Ingredients:
• 1/4 cup 2% milk
• 2 tablespoons beaten egg
• 3 tablespoons biscuit/baking mix
• 1 snack-size cup (3-1/2 ounces) vanilla pudding
• 1/2 small banana, sliced
• 2 tablespoons flaked coconut
• 1/4 teaspoon almond extract
• 3 fresh strawberries, sliced
• 1/2 medium kiwifruit, peeled and sliced

Directions:
1. In a small bowl, combine the milk and egg. Add biscuit mix and mix well. Heat a 10-in. nonstick skillet coated with cooking spray; pour batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.

2. Transfer pudding to a small bowl; fold in the banana, coconut and extract. Spoon down center of crepe; fold sides over filling. Top with strawberries and kiwi.

1/2 filled crepe equals 236 calories, 9 g fat (4 g saturated fat), 67 mg cholesterol, 278 mg sodium, 34 g carbohydrate, 2 g fiber, 5 g protein. ++++ Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.