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low-fat mascarpone cheese peanut butter Splenda sugar substitute milk almonds crackers sugar banana cool whip
Viewed: 16 - Published at: 3 years agoIngredients
- 1 cup low-fat mascarpone cheese
- 12 cup reduced-fat peanut butter
- 1 12 teaspoons Splenda sugar substitute
- 3 12 teaspoons 2% low-fat milk
- 14 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
Method
- 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.