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PB&J Revisited

PB&J Revisited

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

Oxmoor House AUGUST 2010

  • Yield: 1 adult serving (serving size: 1 sandwich)

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.

Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 0.0%
  • Fat: 11g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 2.5g
  • Protein: 8g
  • Carbohydrate: 40.7g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 235mg
  • Calcium: 9mg
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PB&J Revisited recipe

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