PEANUT BUTTER PARFAIT WITH SALTED CARAMEL CRUNCH
Serve this delicious salted caramel, peanut butter dessert chilled, or frozen as a cheat's ice cream - perfect to impress a date!
Provided by Barney Desmazery
Categories Dessert, Treat
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 862 calories, Fat 59 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 61 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
PEANUT BUTTER PARFAITS
NOW THAT our nest holds only two of us, I've had to develop many dishes for two. My husband and I love this dessert, and it also makes an elegant finish to a meal when company comes. You'll hear lots of "oohs" and "aahs"! -Mildred Sherrer Bay City, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small heavy 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.
Nutrition Facts : Calories 514 calories, Fat 22g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 172mg sodium, Carbohydrate 77g carbohydrate (67g sugars, Fiber 2g fiber), Protein 9g protein.
ELVIS-INSPIRED PEANUT BUTTER "BRUNCH" PARFAIT
Provided by Food Network Kitchen
Categories dessert
Time 5h5m
Yield 6 parfaits
Number Of Ingredients 12
Steps:
- Heat 2 3/4 cups of the milk in a large saucepan over medium until hot but not boiling. Whisk the granulated sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1/4 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
- Preheat the oven to 350 degrees F with a rack set on the middle shelf. Line a baking sheet with parchment paper.
- Place the bacon on a cooling rack set over a baking sheet. Brush both sides of the bacon with the maple syrup. Bake until golden brown and slightly crispy, rotating the baking sheet halfway through, 20 to 25 minutes. Place on the lined baking sheet and cool completely. The bacon will continue to crisp as it cools. Break each piece of cooled bacon in half.
- Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to soft to medium peaks. Refrigerate until ready to use.
- To assemble, loosen the chilled pudding by whisking it until smooth and creamy. Spoon 1/4 cup of the pudding into the bottom of a 10- to 12-ounce glass. Layer in this order: 1/4 cup crushed waffle cookies, half of a sliced banana, 1/4 cup whipped cream, 1/4 cup pudding and a light sprinkle of additional crushed waffle cookies. Top each parfait with a dollop of the remaining whipped cream and 2 bacon halves.
PEANUT-BUTTER CHOCOLATE PARFAIT
Everyone's favorite flavor combination swirls together in this creamy parfait.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Make the Chocolate Cream: Place chocolate chips in a metal bowl. Heat cream in a small saucepan until it bubbles around edges. Pour cream over chips, let stand 5 minutes; stir until smooth. Refrigerate until chilled, about 10 minutes. Using an electric mixer or a whisk, whip the chocolate until smooth and fluffy.
- Make the Peanut-Butter Cream: In a medium bowl, whip cream to stiff peaks. Whisk in sugar. In a medium bowl, fold whipped cream into peanut butter.
- To assemble: Divide peanut-butter cream equally among four juice glasses; top each with chocolate cream and peanuts. Cover with plastic wrap. Chill until ready to serve.
CHOCOLATE PEANUT BUTTER PARFAITS
"When a friend gave me this recipe I knew it was a keeper. It meets all requirements, it's easy, low calorie, low fat, and it's pretty, to boot!" You absolutely won't believe that this dessert is light. Pat Soloman - Casper, Wyoming
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping., Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1-1/2 teaspoons peanuts.
Nutrition Facts : Calories 146 calories, Fat 6g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 300mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
PEANUT BUTTER CUP PARFAIT (DIABETIC)
This is based on Chef #169430's recipe #217993. THIS MAKES 2 LARGE SERVINGS. YOU CAN SERVE FOUR SMALLER SERVINGS. "Cook" time is refrigeration time. NOTE: Zaar does not recognize several ingredients, but there is no added sugar in any of them, so 12g of the 13g sugar listed is from the milk.
Provided by Outta Here
Categories Dessert
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 257.8, Fat 14.9, SaturatedFat 2.5, Cholesterol 4.9, Sodium 358.4, Carbohydrate 19.4, Fiber 3.2, Sugar 13.7, Protein 15.6
PEANUT BUTTER PARFAITS
Make and share this Peanut Butter Parfaits recipe from Food.com.
Provided by House
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 486.9, Fat 24.7, SaturatedFat 5.3, Cholesterol 3.1, Sodium 200.2, Carbohydrate 55.2, Fiber 6.1, Sugar 37.6, Protein 16.6
PEANUT BUTTER PARFAIT WITH CHERRY COMPOTE
This light and sumptuous frozen dessert bar by Jason Atherton is technically tricky but worth it for the stunning finish
Provided by Jason Atherton
Categories Dessert, Dinner
Time 55m
Number Of Ingredients 10
Steps:
- Line a 1.2-litre loaf tin with cling film. Whisk together the peanut butter, liqueur and double cream to a smooth paste.
- To make a sabayon, put 150g of the sugar, the whole eggs and egg yolks in a bowl set over a pan of simmering water. Whisk with an electric hand whisk for 5-7 mins or until the mixture is light and mousse-like, then remove from the heat and continue to whisk for 5 mins until cool. Set aside.
- Put the remaining sugar in a small saucepan with 3 tbsp water, heat gently to dissolve, then boil for 2 mins until the temperature reaches 115C on a sugar thermometer. Meanwhile, in a large clean bowl, beat the egg whites to stiff peaks, stream in the sugar syrup and continue to beat until the egg white mixture is just stiff and shiny. (It is important that the sugar syrup goes into the egg white at the right temperature, so you may need an extra pair of hands for this.)
- Fold the egg white mixture into the peanut butter mixture, then fold in the whipping cream and finally the sabayon. Pour into the tin and freeze for 6 hrs or until solid, or up to 2 weeks. Pour any leftover parfait into individual ramekins or dariole moulds and keep in the freezer.
- To make the cherry compote, put the cherries in a large frying pan, add 100ml water, cook for 10 mins to soften, then add the sugar, Armagnac or brandy and lemon juice. Cook for a further 8-10 mins until syrupy, then allow to cool. Can be made up to 2 days ahead.
- Take the parfait from the freezer 10 mins before you wish to serve, remove the cling film and cut into slices. Carefully place 1 slice of parfait on each of 6 dessert plates and serve with the cherry compote.
Nutrition Facts : Calories 731 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 57 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium
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