PB&J Revisited

recipe
Using cinnamon-raisin bread puts a fresh touch on the traditional peanut butter and jelly sandwich.

Yield:

1 adult serving (serving size: 1 sandwich)

Recipe from

Oxmoor House

Nutritional Information

Calories 283
Caloriesfromfat 0.0 %
Fat 11 g
Satfat 1.1 g
Monofat 4 g
Polyfat 2.5 g
Protein 8 g
Carbohydrate 40.7 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 235 mg
Calcium 9 mg

Ingredients

1 tablespoon natural peanut butter (such as Smucker's)
2 (1-ounce) slices whole-grain cinnamon-raisin bread
2 teaspoons any flavor of fruit spread (such as Polaner All-Fruit)

Preparation

1. Spread peanut butter evenly on one side of a bread slice; spread fruit spread on one side of remaining bread slice. Press bread together, and cut into squares.

for your toddler: Serve the sandwich with baby carrots and milk.

Mini PB&J Sandwiches variation: Use a slightly toasted whole-wheat mini bagel in place of the bread slices. Cut the sandwich in half before serving. CALORIES 192; FAT 8.4g (sat 1.2g, mono 4g, poly 2.7g); PROTEIN 6.5g; CARB 24.6g; FIBER 1.7g; CHOL 0mg; IRON 1.4mg; SODIUM 126mg; CALC 14mg

kitchen tip: If you have trouble spreading natural peanut butter after it's been in the refrigerator, try warming a few tablespoons in the microwave for 15 seconds.

Cooking Light First Foods,

Oxmoor House

August 2010
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