Peanut Butter Cup Parfait Diabetic Food

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.

CHOCOLATE PEANUT BUTTER PARFAIT

Steps:

• Mix together crust ingredients until crumbly and press into 9x13 pan.
• Bake at 350° for 20 minutes, then cool completely.
• Combine peanut butter and cream cheese, add powdered sugar and mix well.
• Blend in Cool Whip and spread over cooled crust.
• Sprinkle chopped nuts on top (reserve some for topping).
• Mix together well pudding mix and cold milk and spread over layer 1.
• Spread Cool Whip over top and sprinkle with reserved peanuts.
• Chill overnight.

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.