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Grilled PB&J Recipe

Sandi Tuttle of Hayward, Wisconsin enjoys peanut butter and jelly sandwiches so much, she turned them into a yummy breakfast treat reminiscent of stuffed French toast. She sometimes bakes them in the oven, but cooking them in a skillet is quicker.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings

Ingredients

  • 1/2 cup egg substitute
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons reduced-fat peanut butter
  • 4 teaspoons raspberry jam
  • 4 slices light whole wheat bread

Directions

  • 1. In a small bowl, combine the egg substitute, vanilla and cinnamon. Spread peanut butter and jam over two slices of bread; top with remaining bread. Brush sandwiches with egg substitute mixture.
  • 2. In a large nonstick skillet coated with cooking spray, cook sandwiches over medium-high heat for 3-4 minutes on each side or until golden brown. Yield: 2 servings.

Nutritional Facts

1 each: 279 calories, 9g fat (2g saturated fat), 0mg cholesterol, 493mg sodium, 38g carbohydrate (0g sugars, 7g fiber), 17g protein Diabetic Exchanges: 2 starch, 2 lean meat, 0 fruit.

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