Peanut Butter Cup Parfait Diabetic Recipes

PEANUT BUTTER CUP PARFAIT (DIABETIC)

Steps:

• 1. 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.
• 2. Whisk in 1 cup Cool Whip. Mixture will be quite thick.
• 3. Take out half of the pudding and divide between two stemmed red wine glasses. Smooth with back of spoon.
• 4. Add cocoa powder to remaining pudding and mix thoroughly.
• 5. Divide remaining Cool Whip between both glasses, on top of first layer. Smooth with back of spoon.
• 6. Divide remaining pudding (chocolate mix) between both glasses and smooth with back of spoon.
• 7. Sprinkle half of chopped nuts on top of each.
• 8. Cover with plastic wrap and refrigerate at least 1 hour.

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.

PEANUT BUTTER PARFAITS

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.