Chocolate Banana Parfaits Recipes

CHOCOLATE BANANA PARFAITS

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon half the pudding evenly into 4 dessert glasses. Layer with banana slices, COOL WHIP and remaining pudding.
• Refrigerate until ready to serve.

CHOCOLATE BANANA CREAM PARFAITS

Steps:

• Preheat oven to 350°. Spray 2 (10-inch) loaf pans with baking spray with flour. In a large bowl, beat butter and sugar with a mixer at medium speed until fluff y. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour and next 4 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in chocolate syrup. Divide batter between prepared pans. Bake for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Cut one loaf cake into ½-inch cubes; reserve remaining cake for another use. In a large bowl, beat pudding mix and milk with a mixer at low speed until smooth. Add cream cheese, and beat at medium speed until thick and smooth. In 12 (8-ounce) jars or bowls, layer cake cubes, pudding mixture, bananas, and toffee bits as desired. Top with whipped topping, and sprinkle with toffee bits; serve immediately.

OATMEAL-BANANA PARFAITS

Steps:

• Make the bark: Preheat the oven to 350. Combine the flour, oatmeal, walnuts, sugar and a pinch of salt in a bowl. Melt the butter in a pot over medium heat and cook until light brown, 6 minutes. Stir into the dry ingredients. Press the dough into the bottom of a 9-inch springform pan. Bake until golden brown, 30 minutes.
• Remove the crust from the oven and sprinkle with the chocolate; let stand until soft, then spread with the back of a spoon. Refrigerate the bark until firm, 30 minutes. Break into pieces.
• Make the oatmeal cream: Fill a large bowl with ice. Microwave 3/4 cup cream until simmering, 45 seconds. Puree with the oatmeal, sugar, a pinch of salt, vanilla and nutmeg in a blender. Transfer to a bowl and place over the ice; whisk until cool and thick. In another bowl, whisk the remaining 3/4 cup cream until soft peaks form; fold in the oatmeal puree.
• Layer the oatmeal cream, bananas and crushed bark in 4 parfait glasses

BANANA CHOCOLATE PARFAITS

Steps:

• In a small bowl, combine bananas and lemon juice; let stand for 5 minutes. In another bowl, whisk the milk and pudding mix for 2 minutes. Refrigerate for 5 minutes. Stir in sour cream. , Drain bananas. Place half of the banana slices in eight parfait glasses; layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving.

HEALTHY BANANA SPLIT PARFAITS

Steps:

• Put the chocolate in a small microwave-safe bowl and microwave in 30 second increments, stirring in between each, until smooth and pourable.
• Cut the bananas into 1/4-inch rounds and toss them with most of the walnuts in a medium bowl. (Reserve some nuts for the top.)
• To assemble the parfaits: Divide the pineapple evenly among 4 rocks, float or parfait glasses. Next, add the coated bananas. Top each with a scoop of ice cream and drizzle with the melted chocolate. Sprinkle with the reserved walnuts and top with a cherry.

LOW-FAT CHOCOLATE BANANA PARFAITS

Steps:

• Into medium bowl, pour milk and add pudding mix. With wire whisk beat for 2 minutes or until well blended.
• Evenly spoon half the pudding mix into 4 dessert glasses. Make layers of banana slices, 1/2 cup of the whipped topping and remaining pudding in each dessert glass. With remaining whipped topping, place a dollop on top.
• Refrigerate until ready to serve.

DIABETIC CHOCOLATE--BANANA PARFAIT

Steps:

• 1. Prepare pudding mix according to package directions, using skim milk. To assemble , divide half of the pudding between 6 parfait glasses or stemed goblets. Using half of the whipped topping, make a thin layer of topping in each glass. Top with a few banana slices. Repeat layers, using remaining pudding, whipped topping and bananas. Sprinkle almonds over each serving. Cover with plastic wrap and refrigerate until ready to use.
• 2. Per serving; 76 cals, 1g of protein, 2g fat, 14g carbs Diabetic exchange; 1 carbohydrate [1/2 starch, 1/2 fruit]

CHOCOLATE, ALMOND, AND BANANA PARFAITS

Steps:

• Heat chocolate chips and 4 tablespoons cream in microwave in 1-cup glass measuring cup at 50 percent power just until chocolate is melted, about 30 to 35 seconds. Stir to blend; cool chocolate sauce to lukewarm. Whisk mascarpone, amaretto, sugar, and remaining 2 tablespoons cream in medium bowl until blended and mixture just starts to thicken.
• Using 2 1/2-inch-diameter cookie cutter, cut out round from each angel food cake slice. Place 1 cake round in each of 4 wine goblets or old-fashioned glasses. Top each cake round with 3 banana slices, 1 heaping tablespoon mascarpone mixture, bittersweet chocolate sauce, and sprinkling of almonds. Repeat parfait layering 1 more time and serve.

LOW-FAT CHOCOLATE-BANANA PARFAITS

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon half the pudding evenly into 4 dessert glasses; cover with layers of bananas and half the COOL WHIP. Top with remaining pudding and COOL WHIP.
• Refrigerate 1 hour.

BANANA PUDDING PARFAITS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Whisk in sour cream and vanilla. Fold in three-fourths of the whipped topping. , Set aside eight vanilla wafers. Place one wafer into each of eight parfait glasses; top with a third of the banana slices and pudding mixture. Repeat layers twice. Top with remaining whipped topping. Refrigerate for at least 1 hour. Garnish with reserved vanilla wafers.

CHOCOLATE BANANA SOFT SERVE PARFAIT

Steps:

• In food processor, place frozen banana slices, peanut butter, cocoa powder and milk. Cover; process 2 to 3 minutes or until mixture is smooth and looks like soft serve ice cream, scraping down sides as necessary.
• Use ice cream scoop to scoop mixture into 2 parfait glasses. Top with yogurt and granola. Serve immediately.