Pecan Topping-Banana Chocolate Crepes

Ingredients:
1/3 c white whole wheat flower or all-purpose flour
2 tbsp packed brown sugar or brown sugar substitute* equivalent to 2 tbsp brown sugar
2 tbsp unsweetened cocoa powder
1/8 tsp salt
2/3 c fat-free milk
1/4 c refrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
1 tsp canola or cooking oil
1/2 tsp vanilla
4 medium bananas
nonstick cooking spray
1/4 c sugar-free caramel-flavored ice cream topping
1/4 tsp rum extract
1/4 c chopped pecans, toasted

Directions:
In a medium bowl, stir together flour, brown sugar, cocoa powder, and salt. Add milk, egg, oil, and vanilla; whisk until combined. Heat a lightly oiled 7-8 inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the chocolate crepe batter; lift and tilt the skillet to heat; cook until the top of the crepe is set and dry (30-45 seconds). (Or cook the batter on a crepe maker according to manufacturer's directions.) Invert the skillet over paper towels; remove the crepe, using a spatula if necessary. Repeat with remaining batter, oiling the skillet occasionally. (You should have 8 or 9 crepes.) Set crepes aside. Peel bananas; halve crosswise, then lengthwise, making 8 pieces. Lightly coat a nonstick grill pan or large nonstick skillet with cooking spray. Preheat over medium heat for 1-2 minutes. Grill or cook bananas for 3-4 minutes or until softened, turning once. Remove bananas from grill pan or skillet. In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract. To serve, divide crepes among dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with toasted pecans.

*Sugar Substitutes: Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use product amount equivalent to 2 tablespoons brown sugar.

Makes 8 Servings.
Dietary Exchanges: 1 Fruit, 1 Carbohydrate, 0.5 Fat
Carb Choices: 2

Nutrients Per Serving:
155 Calories
4 g Total Fat
0 g Saturated Fat
0 mg Cholesterol
76 mg Sodium
29 g Carbohydrates
2 g Fiber
3 g Protein

Nutrients Per Serving With Substitute: 
Same as above, except 142 Calories, 26 g Carbohydrate, 75 mg Sodium