Makes 2 servings
1/2 cup egg whites (3 eggs)
1 Tablespoon ground Almond meal
1/2 Tablespoon gound Flaxseed meal
1/2 teaspoon ground cinnamon
2 packages Splenda
1/3 cup Low-Fat Ricotta cheese
1 Tablespoon light tub-style cream cheese
1 package Splenda
1 Tablespoon Walden Farms sugar-free Strawberry Syrup
1 cup of sliced strawberries
2 packages Splenda
2 Tablespoons Walden Farms sugar-free Strawberry Syrup
1 Tablespoon chopped walnuts
1/2 cup whipped, canned, pressurized, Fat-Free Reddi Whip
Slice one cup of strawberries, and combine with 2 pkg Splenda.
Chop 1 tablespoon of walnuts
Spray small skillet with nonstick coating.
Place on medium high heat.
Combine eggwhites, almond meal, flaxseed meal, cinnamon and 2 pkgs Splenda,
Whip together well..just until frothy.
Divide mixture into two small bowls.
Place one bowl - containing 1/2 mixture - into small heated skillet to make a crepe.
Let it set on one side and then flip. Watch it carefully so it doesn't burn.
Once cooked, remove from heat and lay it flat in a plate.
Cook other crepe.
Mix cream cheese, ricotta cheese, 1 Tablespoon strawberry syrup and 2 pkg splenda together.
Spread each crepe with one-half of this mixture.
2 possible variations.....
Place one-half of strawberries inside crepe and roll it up,
placing the other one-half strawberries over the top of rolled-up crepe,
Roll crepe up and place all of the strawberries over the top of rolled-up crepe.
Drizzle 2 Tablespoons of Walden Farms Strawberry Syrup over the top of the two crepes.
Sprinkle one-half the walnuts over the top of each crepe
Just before eating, Spray 1/4 cup of Fat-Free Redi Whip on each crepe.
If you are eating one and storing the other for the following day, WAIT to spray the second crepe with redi-whip.
This recipe makes 2 servings.
1 serving is:
Carbs: 13.6 grams
Protein 9.2 grams
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