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Breakfast Rainbow Crepes is for Breakfast.

Breakfast Rainbow Crepes takes 60 minutes to prepare.

Breakfast Rainbow Crepes takes 10 minutes to cook.

Breakfast Rainbow Crepes makes 8 servings.

The ingredients for Breakfast Rainbow Crepes are:

Milk, 1%, 1 cup
Yogurt, plain, low fat, 1 cup (8 fl oz)
Raspberries, Strawberries, Kiwi etc 4 cup
Almonds, 1/4 cup, slivered
Oat Bran, 1/4 cup
Egg white, 5 serving
Whole Wheat Flour, 2/3 cup
Splenda, 1 tsp
Splenda, 2 tbsp

Here is how you make Breakfast Rainbow Crepes:

Serving Size - 2 Crepes - 1/8 of recipeWeight Watchers Points - 2 per serving Directions•Place mixed fruit in 6 cup bowl and sprinkle with the 2 Tbsp of SPLENDA® Granular. Toss gently to mix, cover and set aside in fridge.•Place the milk, eggs, 1 tsp SPLENDA® Granular and almond extract in blender and mix.Add the flour and oat bran, then process again until blended.•Cover and refrigerate for at least one hour.•Mix yoghurt and 2 tsp SPLENDA® for topping and set aside in fridge.•For each crepe, pour about 2 Tbsp of batter in a 7” crepe pan that has been sprayed with non-stick cooking spray and heated over medium heat. Swirl to coat the pan and gently flip once the top looks dry. Cook second side about twenty seconds more. Remove to plate and keep warm. Repeat until all batter has been used.•Place two crepes on each plate, fill each with about 1 Tbsp fruit mix. Fold crepes and garnish with about 1 Tbsp of yoghurt and 1 Tbsp fruit – then sprinkle lightly with toasted almonds. Number of Servings: 8Recipe submitted by SparkPeople user BROUGHTON.

The nutritional information for Breakfast Rainbow Crepes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 128.6

• Total Fat: 3.1 g
• Cholesterol: 3.4 mg
• Sodium: 35.0 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 6.0 g
• Protein: 7.3 g

The dietary needs meet for Breakfast Rainbow Crepes is Low Fat