| 1. |
In a bowl mix cream cheese, 1/2 serving of Splenda, cinnamon and vanilla together until creamy. |
| 2. |
In a separate bowl, mix the other half of Splenda in to the blueberries. |
| 3. |
Warm tortilla in non-stick skillet a few minutes until warmed through (such as La Tortilla). |
| 4. |
Spread cream cheese mixture over tortilla and lay banana slices over cream cheese, top with half of the blueberries. |
| 5. |
Spoon the rest of the blueberries over the crepe and enjoy. |
| 6. |
Note: while recipe uses fresh blueberries, thawed, frozen or cooked may be used depending on taste. Also delicious with strawberries or blackberries. |
