PER SERVING (1/2 of recipe, 2 banana-cream crepes): 126 calories, 2g fat, 155mg sodium, 26g carbs, 1.5g fiber, 10g sugars, 2g protein -- PointsPlus® value 3*
You can't go wrong with pudding and bananas, people! Well, unless lima beans are involved...
1 small (or half a large) very ripe banana
One 60-calorie sugar-free or no-sugar-added vanilla pudding snack (like the kind by Jell-O)
2 ready-to-use dessert crepes (like the kind by Melissa's or Frieda's)
Place banana in a bowl and mash thoroughly with a fork. Add pudding and 1/8 tsp. cinnamon. Stir until blended.
Gently tear or cut each crepe in half, and lay the 4 halves flat. Into the center of each, spoon 1/4th of the banana-pudding mixture, about 2 tbsp. per crepe half.
One at a time, wrap the halves up envelope-style, folding the sides in first and then top and bottom. Pat gently to seal, and then place seam side down on a plate. Freeze for about 1 hour.
Bring a skillet sprayed with nonstick spray (butter-flavored spray, if you've got it) to medium heat on the stove. Place 2 frozen crepes side by side in the skillet, seam sides up. Cook for 1 minute.
Very gently flip crepes and cook for 1 more minute, or until slightly browned on the outside and thawed on the inside. Repeat with remaining crepes and enjoy!
MAKES 2 SERVINGS
HG Tip: Look for dessert crepes in the produce aisle!