Open-Faced Peanut Butter & Jelly

There’s nothing like a pb&j, especially when you’re craving something sweet and comforting. This version is sure to please adults and children alike. It’s nutrient-dense, much lower in sugar and fat, oil-free, more filling, and provides an antioxidant boost. Plus, you’ll learn my healthy hack for more than doubling the quantity of peanut butter for half the calories without sacrificing the flavor and texture. Here’s my healthy take on a classic favorite. 

Ingredients 

2 slices of bread of your choice, toasted
1 tbsp natural peanut butter
2 tbsp plain peanut butter powder
4 tbsp water
3/4 cup frozen blueberries or strawberries, warmed (or use fresh, if preferred)
1-2 tsp maple syrup

Directions 

1. Warm the berries in a saucepan or in the microwave. You want them to hold their shape but become slightly juicy, not cooked down heavily like a compote.

2. Toast bread. I used two slices of low sodium Ezekiel bread.

3. In a bowl, mix peanut butter with peanut butter powder and 3 tbsp water, reserving the rest of the water if needed to achieve desired consistency. The mixture should create a spreadable yet still thick peanut butter consistency. 

Note: If you don’t mind the extra calories and fat, you can skip the pb powder and just use more peanut butter, of course.

4. Spread 3/4 of the peanut butter spread over the toast, then top with berries.

5. In the bowl, whisk together remaining peanut butter spread, 1/2-1 tbsp water, and 1-2 tsp of maple syrup to taste. This will create a sweet sauce that also looks beautiful as a garnish to this dish. Drizzle the mixture over the top of your open-faced sandwich.

Yields 1 serving. Enjoy!

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