Raspberry Yogurt Chocolate Crepes

Prep Time:
15 minutes
Cook Time:
20 minutes
Makes:
8 servings
Source

Healthy Cooking from H-E-B

Ingredients

*Raspberry Yogurt Filling:,

2c.greek style fat free yogurt,

1/4c.Hill Country Fare 0 Calorie Sweetener,

1bag (12 oz.)H-E-B Frozen Raspberries, thawed to room temperature,

2c.Hill Country Fare Complete Pancake Mix,

2Tbsp.H-E-B Baker's Scoop Cocoa Powder,

2 1/2c.water,

*Hill Country Fare Butter Flavor Non-Stick Spray,

Directions

1Combine the fat free Greek yogurt and sweetener in a mixing bowl and beat for 1 minute. Stir in the raspberries, cover the bowl with plastic wrap and chill until ready to use.

2Combine the complete pancake mix, cocoa powder and water in a large mixing bowl. The batter should be thin. Heat a non-stick skillet over medium heat for 2 minutes. Spray the skillet with Butter Flavor Non-Stick Spray and add 1/4 cup of the thin pancake batter. Tilt and rotate the skillet to spread the batter evenly around the base of the skillet. Cook the crepe for 1 minute and turn over and cook until the steam is all gone. Place on a plate and continue making the other crepes.

3Fill each crepe with 2 Tablespoons 1/4 cup Raspberries Yogurt filling and roll like a taco or simply fold over like a quesadilla. Arrange the filled crepes on a platter and spoon more raspberries yogurt mixture down the center of each crepe.

Nutritional Information

No Nutritional Information Available

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