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Blueberry Peach Parfaits

 Blueberry Peach Parfaits
"We have peach trees and blueberry bushes, so combining those fresh fruits with a thick old-fashioned custard sauce is an extraordinary summer treat," relates field editor Suzanne McKinley, Lyons, Georgia
6 ServingsPrep: 25 min. + chilling


  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2 medium ripe peaches, peeled and sliced
  • 1-1/2 cups fresh blueberries
  • Whipped cream


  • In a saucepan, combine the sugar, cornstarch and salt. Stir in milk
  • until smooth. Bring to a boil over medium heat; cook and stir for 2
  • minutes or until thickened. Remove from the heat. Stir a small
  • amount of hot mixture into eggs; return all to the pan, stirring
  • constantly. Bring to a gentle boil; cook and stir for 2 minutes.
  • Remove from the heat; stir in vanilla. Cover and refrigerate until
  • chilled.
  • In six parfait glasses, layer 2 rounded tablespoons of custard, two
  • to three peach slices and 2 tablespoons blueberries; repeat layers.
  • Top with whipped cream. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 192 calories,

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Blueberry Peach Parfaits (continued)

Nutritional Facts: 5 g fat (2 g saturated fat), 82 mg cholesterol, 160 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.