Banana and Berries Chocolate Crepes

One box of Protein Chocolate Flavor Pudding (7 envelopes)

2 TB Brummel and Brown Strawberry spread

1 TB Brown sugar

3 TB Splenda

1 Medium Banana, Sliced

3 Cups frozen strawberries

10 Mama Lupe tortillas (or any reduced carb tortilla, around 7 carbs per tortilla)

Cinnamon and Splenda mixture for sprinkling tortilla

No calorie spray butter

Thaw strawberries in the microwave and thoroughly drain all liquid.  Save this “strawberry juice” for making the pudding.  Finely dice the strawberries making a mash.  Again, drain as much  liquid off as possible.

Add enough water to strawberry juice to make 16 oz (1 cup).

Mix strawberry juice and dry pudding together.  For ease of mixing, it is better to do this in 2 separate containers.  Mixture will be like a thick paste.

Set aside.  

Melt Brummel spread, brown sugar, and Splenda in large skillet. Add banana slices and strawberries; cook and stir 2 minutes or until heated through.  Leave in skillet to keep warm.

  Spray tortillas with butter spray and sprinkle with cinnamon/Splenda mix.  Heat tortillas, one at a time, in a sprayed Teflon skillet. OR you can warm them all at once in the oven on low heat.

 Spoon 3-4 Tablespoons of the pudding evenly down center of each tortilla; top evenly with 2-3 Tablespoons of fruit mixture.  Fold in both ends of tortilla, then roll up. 

Place each half, seem side down, on serving plate.  Serve warm or cold.

Makes 10 servings.

Fat 5 grams

Carbs 17 grams

Protein 16 grams

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