Somerset—Prep Time: 15 min
Cook Time: 15 min
3/4 cup flour
1 egg white
2 tablespoons honey or maple syrup, divided
1 (8-ounce) container low-fat banana or vanilla yogurt
1 banana, diced
1/2 teaspoon vanilla extract
Fresh mint sprigs, optional
Powdered sugar, optional
Whisk together milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl. Allow batter to rest 5 minutes at room temperature.
Heat a 10-inch non-stick skillet over medium heat. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet. When crepe is lightly browned at edges, use a thin spatula to loosen and turn over. Cook turned crepe about 20 seconds or until lightly browned. Slide onto plate to cool. Continue making crepes with remaining batter. To prevent sticking, place a piece of wax paper between each crepe.
Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth. Add diced banana. Spread each crepe with about 2 1/2 tablespoons of the yogurt mixture. Roll crepes into cylinders. Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.
Southwestern Pepper Ranch Turkey Wraps
Makes 6 Servings
Prep Time: 10 min
Cook Time: 10 min
1 1/4 cups Southwestern style shredded cheese, seasoned according to package directions
1/3 cup prepared low-fat peppercorn ranch dressing
6 (8-inch) flour tortilla wraps
6 slices deli turkey breast (7 1/2 ounces)
4 cups shredded iceberg lettuce
1/3 cup sliced black olives, drained
1 cup tomatoes, chopped
Combine seasoned cheese and dressing in bowl. Stir to blend; reserve. Arrange turkey slice evenly down center of each tortilla; top with seasoned cheese mixture, shredded lettuce, olives and tomatoes. Fold both sides of each tortilla over filling. Then fold lower end of each wrap over filling and roll closed. Diagonal slice each wrap.