Ingredients for Banana Berry Crepes
- 6-8 (7 inch) prepared crepes
- 1 cup plain Greek yogurt
- 4 ounces mascarpone cheese
- 2 tablespoons Splenda
- 1 teaspoon vanilla extract
- 1/4 cup fresh blueberries
- 1/4 cup chopped pecans
- 3 ripe bananas
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon margarine
- 1 tablespoon lemon juice
- 1/2 cup whipped cream
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How to Make Banana Berry Crepes
- In a medium bowl, gently combine 1 cup plain Greek yogurt and 4 ounces mascarpone cheese until smooth and creamy.
- Add 2 tablespoons Splenda (or granulated sugar), 1 teaspoon vanilla extract, and 1/4 cup chopped pecans. Mix well.
- Spread a generous spoonful of the cream cheese mixture onto each crepe. Sprinkle 1/4 cup blueberries over the filling. Roll up the crepes, leaving the ends open.
- Arrange the rolled crepes on a shallow baking dish.
- (Optional) Cover and refrigerate until ready to bake. To reheat, bake in a preheated 350°F (175°C) oven for 5 minutes.
- Slice 3 ripe bananas crosswise into 1/2-inch thick pieces.
- In a small bowl, combine 2 tablespoons brown sugar and 1/2 teaspoon ground cinnamon.
- Melt 1 tablespoon margarine in an oven-safe casserole dish. Add the sliced bananas and toss to coat.
- Drizzle 1 tablespoon lemon juice over the bananas.
- Sprinkle the brown sugar-cinnamon mixture evenly over the bananas.
- Bake in a preheated 350°F (175°C) oven for 20 minutes, or until the bananas are tender and caramelized.
- Carefully spoon the baked bananas and their juices over the prepared crepes.
- Top with a generous dollop of whipped cream (approximately 1/2 cup).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
77g
Fat
8g
Carbs
9g
