Ingredients

• 8 slices whole grain bread
• ½ cup egg substitute (or 2 large eggs)
• ½ cup reduced-fat milk
• 1 teaspoon unsalted butter
• 4 tablespoons peanut butter, divided
• 4 tablespoons grape jelly, divided
• ¼ teaspoon ground cinnamon (or more to taste)
• 4 tablespoons maple syrup, divided

Steps

1. Toast 4 slices of bread. 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 each on 4 slices bread, then spread 1 tablespoon jelly each on remaining 4 slices; assemble sandwiches.
3. Dip 2 sandwiches into egg mixture (coating both sides evenly); letting excess mixture drip off. Place sandwiches in pan; cook 1 minute on each side or until golden. Repeat with remaining 2 sandwiches. Cut each sandwich in half and sprinkle with cinnamon. Top with maple syrup and serve.

Ingredients

• 2 bananas
• 2 cups whole frozen strawberries, no sugar added
• 1 ½ cups reduced-fat milk
• 1 tablespoon powdered sugar

Steps

1. Remove peels from bananas; place bananas in blender. Add remaining ingredients.
2. Pulse several times, then blend on high until smooth.
3. Pour into serving glasses and serve.