Peanut Butter and Fudge Parfait Recipe

Peanut Butter and Fudge Parfait Recipe

This Peanut Butter and Fudge Parfait is a lovely example of naughty made nice. The perfect combination of PB and choc fudge will satisfy any sweet tooth!

Ingredients (makes 4 serves):
160g raspberries
Cacao nibs, to serve

Peanut Butter Layer:
100g light cream cheese
200g peanut butter
125ml pure maple syrup
1 tsp vanilla extract
200g low-fat Greek yoghurt

Chocolate Fudge Sauce:
200g low-fat Greek yoghurt
1 ½ tbsp cacao powder
125ml maple syrup
½ tsp vanilla extract
Pre order

To make the Peanut Butter layer:
1. Beat the cream cheese in a medium bowl with an electric beater for about 1 minute until soft.

2. Add the peanut butter, maple syrup and vanilla extract and beat until smooth and well combined, stopping to scrape down the sides of the bowl as needed.

3. Add the yoghurt and beat for a further 1-2 minutes until the mixture is smooth and fluffy, scraping the bowl again as needed.

4. Cover with plastic film and refrigerate until ready to assemble.

To make the Chocolate Fudge Sauce:
1. Place all the ingredients in a high-powered blender and blend until smooth.

To assemble the Parfait:
1. Place one-third of the raspberries in the bottom of a serving glass.

2. Stir the peanut butter mousse and spoon half of the mousse on top of the raspberries, followed by half of the chocolate fudge sauce.

3. Repeat each layer — raspberries, peanut butter mousse and chocolate fudge sauce — and top with the remaining raspberries. Sprinkle over the cacao nibs and serve immediately. Enjoy!

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.