CAROLYNN’S PANTRY

PB & J   
FRENCH TOAST 

                                                                                                           

1/4 cup blueberry preserves, or any flavor

1 large banana, sliced                  

1 tablespoon honey         

6 slices whole wheat bread, divided    

1 tablespoon orange juice          

1 tablespoon dry roasted unsalted peanuts, chopped

1/4 cup creamy peanut butter                

1/2 cup EGG BEATERS   

Low fat vanilla yogurt, optional 

1/4 cup skim milk               

2 tablespoons margarine

           

Spread preserves evenly over 3 bread slices. Spread peanut butter evenly   

over remaining bread slices.

Press preserves and peanut butter slices together to form 3 sandwiches; cut each diagonally in half.

 In shallow bowl, combine Egg Beaters and milk. In large nonstick griddle or skillet, over medium-high heat, melt margarine.

Dip each sandwich in egg mixture to coat; transfer to griddle.

Cook sandwiches for 2 minutes on each side or until golden.

Keep warm. 

In small bowl, combine banana slices, honey, orange juice and peanuts.       

Arrange sandwiches on platter; top with banana mixture. Serve warm with   

a dollop of yogurt if desired.      

Makes 6 servings_

           

Nutrition information per serving: (without yogurt) 

Calories        242        Total Fat     11 g       Sodium      262 m g

Cholesterol    1 mg    Saturated Fat        2 g      Dietary Fiber    3 g