Pumpkin Protein Crepe

³ Description

A healthy, delicious, protein packed crepe with the taste of fall

² Ingredients

•  0.66 cup Egg White
•  1/3 cup, mashed Cooked Pumpkin (from Fresh)
•  1/8 cup (not packed) Cottage Cheese (Nonfat)
•  1/2 serving (serving = 2 tbsp) Bob's Red Mill Flaxseed Meal
•  1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1 serving (serving = 1/4 cup) Frigo Fat Free Ricotta Cheese
•  1/4 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
•  1/2 small (6" to 6-7/8" long) Bananas

q Directions

Recipe by: Sarah Spann
FreshFitnHealthy.com


Pumpkin Protein Crepe with Vanilla Cream filling
For Crepe:
-2/3 cup egg whites
-1/3 cup pumpkin
-2T cottage cheese
-1T ground flaxseed
-1 tsp baking powder and vanilla extract
-dash of sea salt
*Sweeten to taste (fresh pumpkin and my filling were sweet enough for me alone)

Vanilla Cream
-1/4 fat-free or low-fat ricotta cheese
-1/4 greek yogurt
-1/2 very ripe big banana
-1/2 tsp vanilla extract
Optional: 1T honey if banana isn’t sweet enough

Directions: Blend all crepe ingredients until smooth in blender. Cook in pan on medium heat until done (makes one big crepe or 2/3 small). Blend all vanilla cream ingredients together. Fill crepe/crepes with filling, and roll up! (Mint leaf for decoration) Enjoy!

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