Recipe: Banana Chocolate Crepes

Dr. Steven A. Schnur new book, The Diet actually has recipes the entire family will enjoy - including children. Meals with delicious desserts (non-sugar), high-energy breakfasts, and dinners are easy to fix, we know you will all enjoy, including this one.

The joy of dessert is alive and well tonight. Doughnuts are sweet and decadent, but the fruit and whole wheat flour, are healthy.

1 / 3 cup fat-free dry milk powder
3 1 / 2 tablespoons whole wheat flour
1 teaspoon sugar substitute
1 / 4 teaspoon ground cinnamon
1 / 4 teaspoon baking powder
1 / 2 cup water
1 teaspoon canola oil
1 teaspoon vanilla
1 / 4 teaspoon coconut extract non-stick cooking spray
1 / 2 banana, sliced
2 pitted dates, chopped
4 toasted walnut halves, chopped
1 tablespoon semisweet chocolate mini-chips in a small bowl, combine milk, flour, sugar substitute, cinnamon and baking powder. Stir in water, oil, vanilla, nuts and coconut extract until the batter is smooth. Some pieces of the dough are in agreement.

Heat a nonstick-8-inch skillet over medium heat. Nonstick cooking spray. Remove pan from heat and pour half of the dough. Lift and tilt pan to spread the batter in the bottom. Return to the saucepan from the heat and cook for 30 seconds. Carefully turn the crepe with a spatula and cook other side for 30 seconds. Slide the cooked cake on a plate and repeat the cooking process with remaining dough.

Arrange half of sliced bananas, dates, walnuts and chocolate chips in the lower third of each crepe. Lift the bottom edge of each crepe and roll up to serve.

FIBER 6g For 1370 calories, 12g fat, 14g protein, 56g CARB 135 mg sodium

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