 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
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. 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.
|
|