Low Sodium Peanut Butter Parfait with Maple Glaze

Total time30 min

Prep time15 min

Cook time5 min

Low Sodium Peanut Butter Parfait with Maple Glaze

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Ingredients

4 servings

For the peanut butter cream

½ cup natural peanut butter (smooth, no added sugar or honey)
Teddie Unsalted Super Chunky Peanut Butter 16oz - 16 OZ
See all
4 oz cream cheese, softened
2 tbsp pure maple syrup
¼ tsp vanilla extract
¼ cup heavy cream

For the yogurt layer

2 cups yogurt, plain
1 tbsp pure maple syrup

For the maple-glazed bananas

2 medium ripe bananas, sliced into ¼-inch rounds
2 tbsp pure maple syrup
1 tsp unsalted butter
⅛ tsp ground cinnamon

For the topping

4 plain rice cakes, crushed into coarse crumbs
2 tbsp pure maple syrup, for drizzling
2 tbsp roasted peanuts, roughly chopped (optional)

Instructions

1
Make the peanut butter cream: In a medium bowl, beat the peanut butter and softened cream cheese together with a hand mixer on medium speed until smooth and fully combined, about 1 minute. Add the 2 tbsp maple syrup and vanilla extract, then beat again until incorporated. Pour in the heavy cream and beat on medium-high speed until the mixture is thick, fluffy, and holds soft peaks, about 2 minutes. Set aside.
2
Stir together the yogurt and 1 tbsp maple syrup in a small bowl until evenly combined. Set aside.

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