OT: Peanut Butter & Jam Dessert

I just made this up for dinner tonight - tasted the little dab leftover in the bowl ---- yikes it's soooo good - I can see them asking for this often annnnd we can skinny it down for those who need to and plump it up for those needing to get in a few more calories.... we can use nonfat milk or full fat , reduced fat peanut butter or regular, and we can even add a scoop or 2 of an unflavored or perhaps vanilla flavored protein powder to it too , to boost it's nutritional ( & caloric) value.                  Peanut Butter & Jam Parfait                                             Makes 4 servings. 2 Cups non fat milk 1 pkg. sugar free vanilla pudding mix 3 Tblsp. peanut butter 1/2 tsp. water 1/4 C. fruit juice sweetened strawberry or raspberry preserves   POUR cold milk into a large bowl, Add pudding . Beat with a whisk 1 minute till smooth. Add peanut butter and continue beating with whisk till completely blended.  STIR water into preserves. Spoon about 1/4 cup pudding into bottoms of parfait  glasses or dessert dishes. Top with 1/2 of preserves. Repeat layers. Top with additional preserves. Refrigerate until ready to serve.   Serving = 1 parfait  Calories= 180 Calories from fat= 30% Sat. fat = 2g. Cholesterol= <5mg. Sodium=460mg. Carbohydrates= 27g. Fiber=<1g. Protein=7g Diabetic Exchange 2 starch, 1 fat

try some cream cheese in it also.

Joyce - thanks for sharing the recipe - sounds yummy!!! Randa

Thanks Joyce, this sounds delicious.  I'm thinking chocolate pudding with peanut butter, cool whip and peanuts or cheesecake pudding (no peanut butter) with s/f jam and toasted almonds.  Oh, I'm making myself hungry. Debbie

This sounds sooo good. I am going to try it sometime. I like the other ideas too so I should try them too. Thanks so much for all of the sharing.

Oh my goodness... you are now my favorite person ever!!!! I looooooooooooooooove Peanut butter and jelly (it was my last meal before surgery, thats how much I love it.) but havent eaten it since.  I will be having this tomorrow. thanks, Lou