In a small mixing bowl, whisk together flour, egg substitute, skim milk, margarine, and Splenda to make batter. Heat a 10-inch nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Pour 1/3 cup of batter into skillet. When edges begin to brown, quickly turn and cook on other side until just lightly brown, then remove from pan and place on a dinner plate. Continue this method until all batter is used. (This recipe makes enough batter to allow for two torn or failed crepes.)
Peel grapefruit and remove seeds and any tough membranes around the sections with a sharp knife. To assemble crepes, lay one crepe on a flat surface such as a dinner plate or cutting board, and place 2 sections of grapefruit in the center of the crepe. Fold the top and bottom inch or two of the crepe toward the center, then roll the crepe starting at one of the sides. Place the rolled crepe on a serving dish. Spoon 1 tablespoon of yogurt on top and spread the length of the crepe. Sprinkle with cinnamon. Repeat with each crepe.
Calories: 156 calories, Carbohydrates: 25 g, Protein: 7 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 373 mg, Fiber: 4 g
Exchanges per serving: 1 starch, 1 fruit, 1 lean meat. Carbohydrate choices: 1 1/2.
This recipe was developed by Kathleen Stanley, the Diabetes Education Program Coordinator at Central Baptist Hospital in Lexington, Kentucky. She frequently performs cooking demonstrations and has been involved in diabetes education for over 18 years.