Peanut Butter Cup Parfait Diabetic Recipes

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 PARFAITS

Steps:

• Mix 2 tablespoons milk into peanut butter in a small bowl.
• Stir in Cool Whip.
• Pour 2 cups milk into a large bowl.
• Add pudding mix.
• Beat with wire whisk 1 to 2 minutes.
• Spoon pudding and peanut butter mixture alternately into 6 parfait glasses.
• Refrigerate 1 hour or until ready to serve.
• Garnish with additional Cool Whip.

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.

PEANUT BUTTER PARFAITS FOR TWO

Steps:

• In a saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth, about 4 minutes. Remove from the heat; stir in peanut butter until smooth. Cool to room temperature.
• Spoon half into two parfait glasses; top with ice cream. Repeat layers. Sprinkle with peanuts.

PEANUT BUTTER PARFAITS

Steps:

• In a medium bowl combine first three ingredients.
• Spoon half the mixture into 4 parfait glasses.
• Top each with 2 TB cereal, then 1/2 of the fruit. Repeat.
• Garnish with mint, if desired.