4 slices whole-wheat or multi-grain bread, I used Milton’s Multi-Grain bread, see shopping tips
2 tablespoons natural unsalted chunky or smooth peanut butter
2 tablespoons reduced-sugar strawberry preserves or your favorite, see shopping tips
4 egg whites
1 tablespoon fat-free milk
½ teaspoon vanilla
4 teaspoons reduced-fat butter or Smart Balance Light
2 teaspoons powdered sugar
1. Take 2 slices of bread and spread 1 tablespoon peanut butter on each. Spread 1 tablespoon preserves on each remaining 2 slices. Put sandwiches together.
2. In a 9-inch baking dish, whisk egg whites, milk and vanilla. Place the 2 sandwiches in dish and let soak on each side.
3. Melt reduced-fat butter in a large nonstick pan over medium heat. Cook sandwiches until golden brown, about 2 -3 minutes per side. Cut each sandwich in four sticks. Sprinkle the top of each with powdered sugar and serve immediately.