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Misc. Recipes
Preserves
3 tablespoons orange juice
3 tablespoons egg substitute
3 tablespoons maple syrup
1 1/2 cups plain yogurt--fat free
4 granny smith apples
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2-4 tablespoons of water at this point.
Let rest for 1/2 hour. Meanwhile, in a nonstick skillet, saute the slices apples with 1 tablespoon water until the slices are tender and caramelized.
Combine the remaining yogurt and maple syrup with the cinnamon. Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan.
Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all the batter has been used.
For each serving, roll each of two crepes around 2 tablespoons of the apples. Garnish with a dollop of flavored yogurt and a mint leaf.
Per serving (excluding unknown items): cal. 295, fat 5g, protein 8g, carbs 56g, fiber 4g, chol. 12mg, sodium 131mg
Exchange: 1 1/2 starch, 1 fruit, 1/2 nonfat milk, 1/2 fat, 1 carb
