254 calories, 3.5g fat (2g sat. fat), 272mg sodium, 30.5g carbs, 4g fiber, 24.5g sugars, 27.5g protein
Freestyle™ SmartPoints® value 3*
SmartPoints® value 4*
Peaches, mango, coconut... Prepare your face for an island vacation!
Prep: 10 minutes
Cook: 10 minutes
Ingredients:
1/2 cup liquid egg whites
2 tbsp. vanilla protein powder with about 100 calories per serving (like the kind by Quest or Tera's Whey)
1/8 tsp. vanilla extract
1/8 tsp. cinnamon
1/4 cup fat-free plain Greek yogurt
1 no-calorie sweetener packet (like Truvia or Splenda)
1/2 cup plus 2 tbsp. chopped peaches (fresh or thawed from frozen; see HG FYI)
1/3 cup plus 2 tbsp. chopped mango
1 tbsp. shredded sweetened coconut, chopped (see HG Alternative)
Directions:
To make the batter, in a small bowl, combine egg whites, protein powder, vanilla extract, and cinnamon. Whisk until uniform.
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.
Transfer the crepe to a plate, and repeat the process with remaining egg mixture to make another crepe.
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.
Fold both sides of each crepe over the filling. Top with remaining 2 tbsp. peaches and 2 tbsp. mango.
MAKES 1 SERVING
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.
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...