When a friend gave me this recipe I knew it was a keeper. You will not believe that this dessert is light.
—PAT SOLOMAN CASPER, WY
PREP: 20 MIN. + CHILLING • MAKES: 6 SERVINGS
2 tablespoons reduced-fat chunky peanut butter
2 tablespoons plus 2 cups cold fat-free milk, divided
1 cup plus 6 tablespoons reduced-fat whipped topping, divided
1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
3 tablespoons finely chopped salted peanuts
1. In a small bowl, combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. In another small bowl, whisk remaining milk with pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
2. Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping.
3. Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1 1/2 teaspoons peanuts.
PER SERVING 1 parfait equals 146 cal., 6 g fat (3 g sat. fat), 2 mg chol., 300 mg sodium, 16 g carb., 1 g fiber, 6 g pro. Diabetic Exchanges: 1 fat, 1/2 starch, 1/2 fat-free milk.