Peanut Butter Banana Parfait Fit For A Diabetic King Food

PEANUT BUTTER-BANANA YOGURT PARFAITS

Steps:

• Layer 3/4 cup yogurt, 1/4 cup banana chips and 1/4 cup cereal into each of 4 parfait glasses. Top with banana slices and peanuts.

PEANUT BUTTER CUP PARFAIT (DIABETIC)

Steps:

• 1. Put peanut butter and 2/3 cup milk in a bowl and beat with whisk until smooth. Add remaining milk and pudding mix. Beat with whisk until just starting to thicken, about 1 minute.
• 2. Whisk in 1 cup Cool Whip. Mixture will be quite thick.
• 3. Take out half of the pudding and divide between two stemmed red wine glasses. Smooth with back of spoon.
• 4. Add cocoa powder to remaining pudding and mix thoroughly.
• 5. Divide remaining Cool Whip between both glasses, on top of first layer. Smooth with back of spoon.
• 6. Divide remaining pudding (chocolate mix) between both glasses and smooth with back of spoon.
• 7. Sprinkle half of chopped nuts on top of each.
• 8. Cover with plastic wrap and refrigerate at least 1 hour.

PEANUT BUTTER & BANANA PARFAIT FIT FOR A DIABETIC KING

Steps:

• Put the mascarpone cheese and peanut butter in a bowl and beat together for about 30 seconds to a minute or until they are combined.
• Then add in the splenda and milk and beat again until the mixture goes fluffier. This should be about another minute or so but keep your eye on it that it doesn't go too thin. Set aside.
• Heat a small pan until it is very hot and then put in the slivered almonds and toast them for about 2 minutes, being careful they don't burn. Remove from the burner and set aside.
• Put the toasted almonds into a mini chopper / food processor and blitz for a few seconds until they are broken up but not yet crumbed.
• Break up the graham crackers and add those and 1 1/2 tablespoons of the sugar-free chocolate syrup into the mini chopper with the almonds. Blitz again until you have a crumb mixture. The timing on this depends on your machine and the size of your graham cracker chunks but it is usually between 90 seconds and 2 minutes.
• Set out four wine glasses or parfait dishes and lightly drizzle the bottom of each glass with chocolate syrup.
• Spoon a layer of the crumb mixture into each glass.
• Then add a layer of the peanut butter mixture.
• Top the peanut butter mixture with a few slices of bananas then drizzle the bananas with the chocolate syrup.
• Repeat the layers and finish up with the banana slice layer on top.
• If you are going to serve them straight away simply add a dollop of cool whip on top of each glass and drizzle lightly with any remaining chocolate syrup.
• If you are going to serve them a bit later then you can but the in the fridge for a little bit prior and then add the cool whip and drizzled chocolate just before serving.

PARFAITS

Steps:

• In a small bowl, beat cream cheese and peanut butter until smooth. Fold in 1/2 cup whipped topping; set aside. , In a small bowl, combine graham cracker crumbs and sugar. Stir in butter until coarse crumbs form. Press 1 tablespoon of crumb mixture into each of four parfait glasses. Spoon about 2 tablespoons peanut butter mixture over crumbs; sprinkle with 2 tablespoons chocolate chips. Repeat layers. Top with remaining whipped topping and chocolate chips.

PEANUT BUTTER CUP PARFAIT (DIABETIC)

Steps:

• Put peanut butter and 2/3 cup milk in a bowl and beat with whisk until smooth.
• Add remaining milk and pudding mix. Beat with whisk until just starting to thicken, about 1 minute.
• Whisk in 1 cup Cool Whip. Mixture will be quite thick.
• Take out half of the pudding and divide between two stemmed red wine glasses. Smooth with back of spoon.
• Add cocoa powder to remaining pudding and mix thoroughly.
• Divide remaining Cool Whip between both glasses, on top of first layer. Smooth with back of spoon.
• Divide remaining pudding (chocolate mix) between both glasses and smooth with back of spoon.
• Sprinkle half of chopped nuts on top of each.
• Cover with plastic wrap and refrigerate at least 1 hour.
• Serve.

PEANUT BUTTER PARFAIT WITH SALTED CARAMEL CRUNCH

Steps:

• Whisk the cream with the vanilla until just starting to stiffen. In a separate bowl, beat the peanut butter with the icing sugar to slacken, then fold the peanut butter mixture and the crushed banana chips into the cream. Tip into a container and chill in the fridge for a few hours or overnight.
• To serve, paint a stripe of salted caramel sauce over two large plates, then scatter the stripe with the crushed brittle.
• Using a dessert spoon, scoop the parfait into an oval shape (a quenelle) and sit it on one side of the plate. Top the parfait with a standing row of three banana chips, then serve.