Carrageenan Free Peanut Butter Parfait with Maple Glaze
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Learn more →Ingredients
4 servings
For the peanut butter cream
- ½ cup natural peanut butter (smooth, no added sugar or honey)
- 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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