Delicious Peanut Butter Dessert Recipes for Your Family and Friends

Peanut butter is a staple in many diets. In fact, every diabetic should have peanut butter daily. Peanut butter is one of the ways I am able to keep my diabetes in control. In fact, the pudding recipe also includes diabetic instructions. When you and your family enjoy sweets, be sure to include peanut butter desserts often. And here are some delicious recipes to help you with this! If you don't want to make the usual PB cookies, try this recipe for Crunchy PB 'Roons. These little cookies use only egg whites, a small amount of sugar, peanut-butter, cereal and peanuts.

CRUNCHY PEANUT BUTTER 'ROONS

Easy Peanut

2 egg whites
1/8 tsp cream of tartar
dash of salt
1/2 cup sugar
1/2 cup creamy peanut butter
2 cups chocolate-flavored crispy rice cereal
1/3 cup chopped honey-roasted peanuts

Preheat oven to 300 degrees.
Lightly grease 2 cookie sheets or line them with parchment paper; set aside.

In a medium mixing bowl, beat the egg whites, cream of tartar, and salt on high speed of electric mixer until soft peaks form. (Soft peaks will curl over when the beaters are lifted.) Gradually add the sugar by tablespoonfuls at a time and beat until sugar is dissolved and stiff peaks form.

Gently fold the p butter into the egg whites. Fold in the cereal then drop mixture by rounded teaspoonfuls onto the prepared baking sheets. Place macaroons about 2-inches apart. Sprinkle with chopped peanuts.

Bake at 300 degrees for 10 minutes. Turn off oven and let cookies dry in the oven with the door closed for 15 minutes. Remove macaroons from the cookie sheets and cool completely on a wire rack.

Yield: Approximately 30 macaroons.

PEA. BUTTER BANANA PUDDING (Diabetic Instructions Included)

1 cup sugar*
3 tbsp all-purpose flour
dash of salt
2 large eggs, lightly beaten
2 cups milk
1 cup fat-free milk
2 tbsp butter
1 tsp vanilla extract
1/2 cup creamy peanut butter
1 pkg (9-oz) chocolate wafers***
4 med bananas, sliced
1 tub (8-oz) frozen whipped topping, thawed**
1/2 cup unsalted dry-roasted peanuts, chopped

In a heavy saucepan, combine sugar, flour, and salt; using a wire whisk, whisk in the eggs and milk. Cook, whisking constantly, over low heat until thickened; approximately 20-25 minutes. Remove from heat and stir in the butter and vanilla; set aside.

Spread 1/2 teaspoon peanut butter between 2 chocolate wafers to form a sandwich; repeat until all are used. Place the sandwich cookies in the bottom of a three-quart bowl and top with the sliced bananas. Pour the custard over the bananas; cover and chill for at least 4 hours before serving.

To serve, spread the whipped topping over the custard and sprinkle with the chopped peanuts.

*Diabetics substitute Splenda granular for the sugar.
**Diabetics substitute Sugar-Free whipped topping for the regular whipped topping.
***Diabetics use sugar-free chocolate wafers.

Enjoy!

Delicious Peanut Butter Dessert Recipes for Your Family and Friends

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com.

For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com.