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Custard Berry Parfaits

 Custard Berry Parfaits
Here's a low-fat dessert that captures the flavors of the season. The homemade custard comes together in minutes, but seems like you fussed. —Trisha Kruse of Eagle, Idaho
6 ServingsPrep: 25 min. + chilling


  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1-2/3 cups 1% milk
  • 2 egg yolks, lightly beaten
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups mixed fresh berries


  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in
  • milk until smooth. Cook and stir over medium-high heat until
  • thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Remove from the heat.
  • Stir a small amount of hot filling into egg yolks; return all to the
  • pan, stirring constantly. Bring to a gentle boil; cook and stir 2
  • minutes longer. Remove from the heat.
  • Gently stir in vanilla. Cool to room temperature without stirring.
  • Transfer to a bowl; press plastic wrap onto surface of custard.
  • Refrigerate for at least 1 hour.
  • Just before serving, spoon 1/4 cup of berries into each parfait
  • glass; top with 2 tablespoons of custard. Repeat layers. Yield: 6
  • servings.

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Custard Berry Parfaits (continued)

Nutritional Facts: 1/2 cup berries with 1/4 cup custard equals 119 calories, 3 g fat (1 g saturated fat), 74 mg cholesterol, 137 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch, 1/2 fat.