1/3 cup heavy cream
               1/3 cup water
               2 Tbsp. butter, melted
               1/4 tsp. salt
               1 dropper stevia extract
               3 Tbsp. soy protein powder
               Cream:
               1/2 cup heavy cream (or more if you like lots of cream!)
               1/2-1 tsp. vanilla
               1/2-1 dropper stevia extract
               1 1/2 cups strawberries, sliced

How to Prepare:
To make cream: beat cream until stiff, add vanilla and stevia to
taste.
To make crepes: whisk together eggs, cream, water, butter, salt,
and stevia until well-mixed.
Add protein powder and whisk until smooth.
Heat frying pan to medium hot, melt a little butter in pan, and pour
in 1/6 of crepe batter, tilting pan this way and that so that batter
spreads out.
Cook until top is dry and full of air holes, then turn and cook
briefly on second side.
Remove to plate and set aside while cook remaining crepes.
To assemble:
Place crepe on plate with good side down. Spread with cream.
Top with 1/4 cup strawberries, and fold top of crepe over cream
and strawberries. Top crepe with dollop of whipped cream
and slice of strawberry.

Chocolate Meringue Cookies

Ingredients:

 4 egg whites
 1 t. vanilla extract
 1/8 t. cream of tartar
 1 c. Splenda
3 T. unsweetened cocoa

How to Prepare:

Preheat oven to 225. Put baking parchment on a cookie sheet.

Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time.

Put meringue on parchment paper cookie sheet by spoonfuls. Bake at 225 for one hour. Turn off oven, open oven door a crack, and allow to cool 5-10 minutes. Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool.
 

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