toasted peanut butter jelly
  • (1/2 cup) egg substitute
  • (1/2 tsp.) vanilla extract
  • (1/8 tsp.) ground cinnamon
  • (3 Tbsp.) reduced-fat peanut butter
  • (4 tsp.) raspberry jam
  • (4 slices) light whole wheat bread



Toasted Peanut Butter and Jelly

Creamy peanut butter and raspberry jam sandwiched between whole-wheat bread, dipped in egg and grilled until toasted.

Preparation Time

About 10 minutes

Cook Time

About 10 minutes


  1. 1Spread 2 slices of bread with peanut butter and jam, top with remaining bread slices. Spray a large, nonstick skillet with cooking spray and place over medium-high heat.
  2. 2Whisk together egg substitute, vanilla and cinnamon. Use a pastry brush to brush both sides of sandwiches with mixture.
  3. 3Cook sandwiches 6-10 minutes, flipping once halfway through. Serve and enjoy.

Nutritional Information

Serving Size: 1 sandwich

Amount Per Serving:

  • Calories 279
  • Total Fat 9 g
  • Total Carbohydrate 38 g
  • Protein 17 g
  • Cholesterol 0 mg
  • Sodium 493 mg
  • Fiber 7 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Sandwiches and Burgers

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.