Created By : Katie Workman
Ingredients
- 1 Cup Driscoll's Strawberries sliced lengthwise
- 1 Cup Driscoll's Raspberries
- 4 Tablespoons cream cheese (regular or low fat)
- 4 Tablespoons almond butter
- 4 Slices of whole wheat bread
- 2 Slices of white bread
Directions
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In a small bowl, mash the raspberries with a fork. Bring cream cheese to room temperature. Add cream cheese to the bowl and mix in with the raspberries until spread becomes consistent.
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Taking one slice of wheat bread, cut the crust off and spread 2 tablespoons of the raspberry cream cheese on top of the slice. Add ¼ cup of strawberries on top of the spread.
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De-crust one slice of white bread and spread 2 tablespoons of almond butter. Place dry side down on top of wheat bread with strawberries. Add ¼ cup of strawberries on top of almond butter.
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Place another de-crusted slice of whole wheat bread on top of the white bread with almond butter and strawberries.
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Repeat steps 1 through 4.
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Cut both sandwiches in half and serve with a side of fresh berries (optional).
Nutrition
| Calories | 616.30 | |
|---|---|---|
| Total Fat | 32.13 g | |
| Saturated Fat | 7.86 g | |
| Cholesterol | 31.90 mg | |
| Sodium | 729.42 mg | |
| Total Carbohydrates | 68.43 g | |
| Dietary Fiber | 9.44 g | |
| Protein | 19.74 g | |