1/4 cup egg substitute
1/4 cup skim milk
1/3 cup whole-wheat flour
1/2 tsp. sugar substitute
6 oz. light, fat-free raspberry yogurt
3 tbsp. vanilla protein powder (whey or soy)
1 cup fresh berries of your choice
Whisk together egg substitute, milk, flour and sugar substitute until well-blended.
Lightly coat a small, non-stick skillet with butter-flavored cooking spray and place over medium heat.
Pour half of the crepe batter into the heated skillet, then quickly lift and tilt the skillet to spread the batter. Return to heat. When the edges of the crepe are dry, carefully flip it over and cook until lightly browned. (About 2 minutes.) Repeat for second crepe.
Combine yogurt and protein powder, mixing well. Divide filling into two portions and spoon into crepes. Top each with berries.
Fold the crepe over the filling. Serve and enjoy!
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