- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 10 tea sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 221
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 25 mg
- Sodium
- 133 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 10 tea sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 221
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 25 mg
- Sodium
- 133 mg
Ingredients
Directions
Special equipment:
a 1 1/2-inch fluted round cutter- Combine the peanut butter, mascarpone, honey and vanilla extract in a medium bowl. Using a rubber spatula, mix everything together until smooth and evenly combined.
- Spread 10 slices of pound cake with 1 tablespoon of the peanut butter mixture. Then spread with 1 teaspoon grape jelly. Complete the sandwiches with a second slice of pound cake. Use a 1 1/2-inch fluted round cutter to cut out little finger sandwiches.
