Peanut Butter and Jelly Truffles

6 slices whole-wheat bread11/2 cups peanut butter1 bottle (10-ounces; 11/4 cups) no-sugar jamCrushed nuts, finely diced dried fruit or powdered sugar, for coating (optional)In a food processor, combine the bread, peanut butter and jam. Process until the ingredients form a thick, dark brown dough with an even consistency. There should be no streaks of peanut butter or jam.Break off tablespoon-sized chunks of the dough and roll into balls; you should get 24. The truffles then can be rolled in crushed nuts, finely diced dried fruit or powdered sugar. If not serving immediately, refrigerate in an airtight container.Makes 24.@Recipe nutrition:Nutrition values per truffle: 136 calories, 8 g fat (1 g saturated), 12 g carbohydrates, 2 g fiber, 5 g protein, 0 cholesterol, 93 mg sodium.J.M. Hirsch, Associated Press