Peanut Butter & Banana Parfait Fit for a Diabetic King
"My inspiration for this recipe came from the peanut butter and banana
sandwiches that Elvis is said to have enjoyed in abundance. With
switching some of the higher fat and sugar items for less sinful
alternatives this is a rich and tasty parfait that is fit for your
king...even if he (and you) need to watch your sugar and fats. I served
this in wine glasses because I don't own proper parfait dishes and it
looked fit for royalty. You certainly could make this with the full fat
and sugar ingredients if you so wished. Made for RSC #12."
- Ready In:
- 17mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup low-fat mascarpone cheese
- 1⁄2 cup reduced-fat peanut butter
- 1 1⁄2 teaspoons Splenda sugar substitute
- 3 1⁄2 teaspoons 2% low-fat milk
- 1⁄4 cup slivered almonds
- 6 graham crackers (3 long strips)
- 4 tablespoons sugar-free chocolate syrup
- 1 large banana, sliced thinly
- 1 cup fat-free cool whip
directions
- 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.
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Reviews
-
This recipe #317935 was excellent!! I did leave out the splenda, and the taste was fine. This is a keeper, thanks Sarah... -
One of the problems I had with RSC #12 was not being able to find the recipes when they were up for being reviewed, so this was a great find for me! With one exception, I made this according to the recipe ~ I did top everything off with a very small drizzle of caramel topping, just enough to be able to taste it, & I put the parfaits together in 3 large, somewhat squat (wine?) glasses! The toasted almonds were a great addition here! Thanks for a great recipe keeper! [Tagged, made & reviewed in the Diabetes Awareness Month Tag Game]
RECIPE SUBMITTED BY
I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008.
I have a double major honors degree in sociology and politics and am slowly working my way through a Masters.
I am a wanabee writer but until that dream becomes a reality I work in internet marketing where I build websites for profit. So, it is nice to come to a site like this and just enjoy being on the internet rather than using it as a work environment.
I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily.
These days, I am trying to eat a lot less meat. So, I am trying to have as many vegetarian recipes in the week as I can manage. I have started a blog - <a href="http://weekendcarnivore.com/">Weekend Carnivore</a> where I blog about trying to eat a mostly vegetarian diet. I share a lot of my discovered recipes there. If I make one of your vegetarian recipes and I managed to take a good photo of it, chances are I will blog about it and tell everybody how much I enjoyed it.
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