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Publix Simple Meals

PBJ French Toast With Fruit Smoothies

Makes 4 Servings
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence

-- Prepare French toast: 20 minutes
-- Blend smoothies and serve: 5 minutes

PBJ French Toast


8 slices whole grain bread

1/2 cup egg substitute (or 2 large eggs)

1/2 cup reduced-fat milk

1 teaspoon butter

4 tablespoons peanut butter, divided

4 tablespoons grape jelly, divided

1/4 teaspoon ground cinnamon (or more to taste)

4 tablespoons maple syrup, divided


1. Toast 4 slices of the bread in toaster. Whisk eggs and milk in medium bowl until well blended. Toast remaining bread slices.

2. Melt butter in large nonstick sauté pan on medium-high 1-2 minutes. Spread 1 tablespoon peanut butter on one slice of bread. Spread 1 tablespoon jelly on another slice of bread. Assemble slices to form a sandwich. Repeat with remaining bread slices.

3. Dip 2 of the sandwiches into egg mixture (coating both sides evenly); let excess mixture drip back into bowl. Place sandwiches in pan; cook 1 minute on each side or until golden. Repeat with remaining 2 sandwiches. Cut each sandwich in half; sprinkle with cinnamon. Top with maple syrup and serve.

Fruit Smoothies


2 bananas (rinsed)

2 cups individually frozen strawberries, no sugar added (do not thaw)

1 1/2 cups reduced-fat milk

1 tablespoon confectioners’ sugar


1. Remove peel from bananas; place bananas in blender. Add remaining ingredients.

2. Pulse and then blend on high until smooth.

3. Pour into serving glasses and serve.

Aprons Advice

This is a great recipe for weekends and taking the time to cook together as a family. Or for a treat, serve breakfast for dinner one weeknight. Try sprinkling a little confectioners’ sugar over the French toast just before serving.

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PBJ French Toast

CALORIES (per 1/4 recipe) 390kcal; FAT14g; CHOL 110mg;SODIUM 380mg; CARB 56g; FIBER 4g; PROTEIN 13g;VIT A 4%; VIT C 0%; CALC 10%; IRON 15%

Fruit Smoothies

CALORIES (per 1/4 recipe) 130kcal; FAT 2g; CHOL 5mg;SODIUM 40mg; CARB 26g; FIBER 3g; PROTEIN 4g;VIT A 4%; VIT C 60%; CALC 10%; IRON 4%

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