Prep 15 mins
Cook 2 mins
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.
- 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
- 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.
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]