Banana Almond and Ricotta Breakfast Crepe
Spread half of an 8-inch whole-wheat tortilla with 1/4 cup part-skim ricotta; 1 small banana, sliced; 1 tbsp sliced almonds. Fold tortilla over filling; heat over medium high in a nonstick skillet sprayed with cooking spray on both sides until warm (about 3 minutes each side).
366 calories, 9 g fat (4 g saturated), 62 g carbs, 7 g fiber, 14 g protein
http://www.self.com/
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