Print Recipe of the Week: Pear and peanut butter breakfast stacks

Who says you have to eat traditional “breakfast foods” for breakfast? These easy-to-assemble pear, peanut butter, and graham cracker “stacks” make a hearty breakfast filled with fiber and healthful monounsaturated fat. For other creative breakfast ideas, see Amy Campbell’s blog entry this week.

And remember that hundreds of additional recipes are always available in our recipes section!

Comments:

Wow.
Sodium 450 mg
Carbs 53 g
Fat 14 g

Thsi should not be on any diabetics menu.
I suggest:
low fat, oil free,sugar free, salt free peanut butter

There is lots of taste & ntural sugars in the pear and cinnamon.
Duff

Posted by: Duff | May 23, 2007 03:35 PM

Hi Duff,

As dietitian Amy Campbell mentions in her blog entry this week, it is common for men to have a diabetes meal plan that calls for 45-60 grams of carbohydrate at breakfast, a range into which this recipe fits. As I mentioned above, the vast majority of the fat in this recipe, coming from peanut butter, is of the heart-healthy, unsaturated variety. And if a person is following a lower-sodium diet, he can modify the recipe by using unsalted peanut butter, which would reduce the amount of sodium in the recipe by about 200 milligrams.

Posted by: Tara Dairman, Web Editor | May 23, 2007 04:35 PM

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