Barbecue Tempeh Wraps

From: Heart-Healthy Living

Creamy coleslaw, crunchy apples, and barbecue tempeh make a healthy filler for these low-calorie sandwich wraps.

Servings: 4 servings

Prep: 20 mins

Total: 1 hr 23 mins

Ingredients

1/4 cup light mayonnaise

1 tablespoon lemon juice

1/4 teapoon ground black pepper

2 cups shredded cabbage with carrot (coleslaw mix)

1 small apple, cored and thinly sliced

2 tablespoons thinly sliced green onion

2 teaspoons olive oil or canola oil

1 8-ounce package original soy tempeh (fermented soybean cake), cut into bite-size strips

1/4 cup low-calorie or low-carb original barbecue sauce

4 7- to 8-inch whole wheat tortillas, warmed according to package directions

Directions

1. In a medium bowl, stir together mayonnaise, lemon juice, and pepper. Add coleslaw mix, apple slices, and green onion. Toss to coat. Cover and chill about 1 hour.

2. In a large nonstick skillet, heat oil over medium-high heat. Add tempeh and cook for 3 to 5 minutes or until golden brown, stirring occasionally. Stir in barbecue sauce; remove from heat.

3. To serve, divide slaw mixture and tempeh mixture among tortillas. Roll up.

Chocolate Crepes with Banana-Pecan Topping

From: Diabetic Living

Grilling the bananas for this dessert recipe brings out their sweetness without adding any sugar. Whole wheat flour and egg product in the chocolate crepes makes them higher in fiber and lower in fat.

Servings: 8 crepes

Total: 35 mins

Ingredients

1/3 cup white whole wheat flour or all-purpose flour

2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar

2 tablespoons unsweetened cocoa powder

1/8 teaspoon salt

2/3 cup fat-free milk

1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten

1 teaspoon cooking oil

1/2 teaspoon vanilla

4 medium bananas

Nonstick cooking spray

1/4 cup sugar-free caramel-flavored ice cream topping

1/4 teaspoon rum extract

1/4 cup chopped pecans, toasted

Directions

1. For crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg, oil, and vanilla; whisk until combined.

2. Heat a lightly oiled 7- to 8-inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer's directions.) Invert over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.

3. Peel bananas; halve lengthwise, then crosswise. Lightly coat a nonstick grill pan or large nonstick skillet with nonstick cooking spray. Preheat over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from grill pan or skillet.

4. In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.

5. To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans. Makes 8 crepes.