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.
2 ServingsPrep/Total Time: 20 min.
- 1/2 cup egg substitute
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 1/8 teaspoon ground cinnamon
- 3 tablespoons reduced-fat peanut butter
- 4 teaspoons raspberry jam
- 4 slices light whole wheat bread
- 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.
- 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: One sandwich equals 279 calories, 9 g fat (2 g saturated fat), 0 cholesterol, 493 mg sodium, 38 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fruit.