Publisher Photo
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

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.
Originally published as Grilled PB&J in Quick Cooking January/February 2005, p65

Nutritional Facts

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

  • 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
  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.
Originally published as Grilled PB&J in Quick Cooking January/February 2005, p65

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