Prep 10 mins
Cook 0 mins
Dieting or not, Dr. Richard Mattes, Ph.D.,R.D., a professor of nutrition at Purdue University. says "a tablespoon or two of peanut butter is all it takes to net a world of benefits for both the heart and waistline. And don't obsess about peanut butter being a source of trans fats." A study by the U.S. Department of Agriculture finds no detectable trans fats in a standard two tablespoon serving. After that being said I present you with this recipe, which I found on cookinglightcentral.com. This kid-friendly indulgence was a hit at taste testing and received "our" highest rating.
- 4 slices firm white bread (or other firm bread, cinnamon raisin, challah, biroche)
- 1 -2 teaspoon butter or 1 -2 teaspoon margarine, softened
- 2 tablespoons creamy peanut butter or 2 tablespoons crunchy peanut butter
- 4 teaspoons honey
- 1 teaspoon miniature semisweet chocolate chips
- 2 large strawberries, thinly sliced
- 1 small banana, cut lengthwise into 6 slices
- 2 tablespoons pineapple jam
- Spread one side of each white bread slice with butter or margarine.
- Combine peanut butter with honey, spread over plain side of bread slices.
- Sprinkle with chocolate chips, top evenly with strawberry slices and banana slices.
- Spread pineapple jam over plain side of remaining slices.
- Carefully assemble sandwich.
- Heat a small nonstick skillet over medium high heat.
- Add sandwich, cook 2 minutes on each side or until lightly browned.
- Then pour yourself a glass of milk and enjoy!
This sandwich tasted very good. A little on the messy side to eat (LOL). The King of peanut butter sandwiches in my book. Thanks DiScharf. Bullwinkle