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Ingredientes
- 1/4 c. blueberry preserves
- 6 slc whole-wheat bread divided
- 1/4 c. creamy peanut butter
- 1/2 c. egg beaters
- 1/4 c. skim lowfat milk
- 2 Tbsp. margarine
- 1 x banana sliced
- 1 Tbsp. honey
- 1 Tbsp. orange juice
- 1 Tbsp. dry-roasted unsalted peanuts minced
- 6 Tbsp. low-fat vanilla yogurt
Direcciones
- Spread preserves proportionately over 3 bread slices. Spread peanut butter proportionately over remaining bread slices. Press preserves and peanut butter slices together to create 3 sandwiches; cut each diagonally in half.
- In shallow bowl, combine Large eggs and lowfat milk.
- In large nonstick griddle or possibly skillet, over medium-high heat, heat margarine. Dip each sandwich in egg mix to coat; transfer to griddle. Cook sandwiches 2 min on each side or possibly till golden brown. Keep hot.
- In small bowl, combine banana slices, honey, orange juice and peanuts. Arrange sandwiches on platter; top with banana mix. Serve hot with a dollop of yogurt if you like.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 6 servings | |
| Calories 148 | |
| Calories from Fat 85 | 57% |
| Total Fat 9.87g | 12% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 1mg | 0% |
| Sodium 146mg | 6% |
| Potassium 228mg | 7% |
| Total Carbs 10.39g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.09g | 5% |
| Protein 5.96g | 10% |
