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<br>Hungry Girl Today: 4.30.15 
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<br>WEEKLY WEIGH-IN 
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<br>One of the most exciting chapters in The Hungry Girl Diet Cookbook: Healthy Recipes for Mix-n-Match Meals & Snacks (the brand-new HG book!) is Chapter 4: Pumped-Up Pancakes, French Toast & Crepes! In that chapter, traditionally heavy breakfast fare gets a protein boost (in addition to a guilt-free makeover, of course). Today, we're debuting two all-new crepe recipes...
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<br>HG Crepes 101
<br>Don't be intimidated! These are super easy to make... 
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<br>* A 10-inch skillet is essential. Any smaller, and your crepe will be too thick; any larger, and your crepe will be too thin. 
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<br>* That offset spatula the recipes call for? It's just a flipping utensil with a handy bend in the blade, which allows you to gently get underneath the crepe without breaking it. 
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<br>* When you're mixing up the batter, don't stress if it isn't completely uniform. Any bits of protein powder will break up while the batter cooks. 
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<br>And now... the recipes!
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<br>Strawberry Red Velvet Crepes 
<br>Entire recipe: 278 calories, 6.5g fat (4g sat. fat), 330mg sodium, 27g carbs, 3.5g fiber, 20g sugars, 28g protein 
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<br>Freestyle™ SmartPoints® value 7*
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<br>SmartPoints® value 7*
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<br>Red velvet for breakfast? Yuh-huh! These crazy crepes are as yummy as they look... 
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<br>Prep: 10 minutes 
<br>Cook: 10 minutes 
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<br>Ingredients: 
<br>1/2 cup liquid egg whites 
<br>1 tbsp. vanilla protein powder with about 100 calories per serving (like the kind by Quest or Tera's Whey)
<br>1 tbsp. chocolate protein powder with about 100 calories per serving (like the kind by Quest or Tera's Whey)
<br>1/4 tsp. vanilla extract 
<br>1/8 tsp. cinnamon 
<br>3 drops red food coloring 
<br>1/3 cup light/low-fat ricotta cheese 
<br>1 tbsp. low-sugar strawberry preserves 
<br>3/4 cup sliced strawberries 
<br>1 1/2 tsp. mini semi-sweet chocolate chips 
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<br>Directions: 
<br>To make the batter, in a small bowl, combine egg whites, both protein powders, vanilla extract, cinnamon, and food coloring. Whisk until uniform. 
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<br>To make the crepes, bring a 10-inch nonstick skillet sprayed with nonstick spray to medium heat. Pour half of the batter into the pan, quickly tilting the skillet in all directions to evenly coat the bottom. Cook until lightly browned on the bottom, about 2 minutes. Carefully flip with an offset spatula or flexible rubber spatula. Cook until lightly browned on the other side, about 1 minute. 
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<br>Transfer the crepe to a plate, and repeat the process with remaining egg mixture to make another crepe. 
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<br>In a medium bowl, mix ricotta cheese with preserves until uniform. Stir in 1/2 cup strawberries and 1 tsp. chocolate chips. Divide mixture between the centers of the crepes. 
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<br>Fold both sides of each crepe over the filling. Top with remaining 1/4 cup strawberries and 1/2 tsp. chocolate chips. 
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<br>MAKES 1 SERVING
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<br>Tropical Fruit Crepes 
<br>254 calories, 3.5g fat (2g sat. fat), 272mg sodium, 30.5g carbs, 4g fiber, 24.5g sugars, 27.5g protein
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<br>Freestyle™ SmartPoints® value 3*
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<br>SmartPoints® value 4*
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<br>Peaches, mango, coconut... Prepare your face for an island vacation! 
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<br>Prep: 10 minutes 
<br>Cook: 10 minutes
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<br>Ingredients: 
<br>1/2 cup liquid egg whites 
<br>2 tbsp. vanilla protein powder with about 100 calories per serving (like the kind by Quest or Tera's Whey)
<br>1/8 tsp. vanilla extract 
<br>1/8 tsp. cinnamon 
<br>1/4 cup fat-free plain Greek yogurt 
<br>1 no-calorie sweetener packet (like Truvia or Splenda) 
<br>1/2 cup plus 2 tbsp. chopped peaches (fresh or thawed from frozen; see HG FYI) 
<br>1/3 cup plus 2 tbsp. chopped mango 
<br>1 tbsp. shredded sweetened coconut, chopped (see HG Alternative)
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<br>Directions: 
<br>To make the batter, in a small bowl, combine egg whites, protein powder, vanilla extract, and cinnamon. Whisk until uniform. 
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<br>To make the crepes, bring a 10-inch nonstick skillet sprayed with nonstick spray to medium heat. Pour half of the batter into the pan, quickly tilting the skillet in all directions to evenly coat the bottom. Cook until lightly browned on the bottom, about 2 minutes. Carefully flip with an offset spatula or flexible rubber spatula. Cook until lightly browned on the other side, about 1 minute. 
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<br>Transfer the crepe to a plate, and repeat the process with remaining egg mixture to make another crepe. 
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<br>In a medium bowl, stir sweetener into yogurt. Add 1/2 cup peaches, 1/3 cup mango, and coconut. Stir to coat. Divide mixture between the centers of the crepes. 
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<br>Fold both sides of each crepe over the filling. Top with remaining 2 tbsp. peaches and 2 tbsp. mango. 
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<br>MAKES 1 SERVING
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<br>HG FYI: If starting with frozen peach slices, you'll need about 1 cup to yield the amount of chopped peaches called for in the recipe.
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<br>HG Alternative: For toasted coconut, try this trick: Bring a skillet to medium-low heat. Cook and stir coconut until lightly browned, about 2 minutes. Mmmm...
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<br>Hungry for More Crepe Creations? Pick up a copy of our brand-new book, The Hungry Girl Diet Cookbook: Healthy Recipes for Mix-n-Match Meals & Snacks! The Apple Strudel Crepes are not to be missed...
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<br>For links in this email, please go to: 
<br>https://www.hungry-girl.com/weighin/show/3251 
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<br>Send To A Friend
<br>Each of these recipes makes only one serving -- click "Send to a Friend" so your buddies can make their own crepes!
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<br>CHEW ON THIS:
<br>Today, April 30th, is both National Oatmeal Cookie Day and National Raisin Day. (Why they don't just call it National Oatmeal Raisin Cookie Day?) Grab some oats and raisins, and whip up these Grab 'n Go Cookies...
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<br>https://www.hungry-girl.com/send_friend/3251 
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<br>*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark. For more info on the new PointsPlus® program, visit weightwatchers.com. 
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