Back to Custard Berry Parfaits

Print Options


Card Sizes

Custard Berry Parfaits Recipe

Custard Berry Parfaits Recipe

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
TOTAL TIME: Prep: 25 min. + chilling YIELD:6 servings


  • 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 vanilla extract
  • 3 cups mixed fresh berries


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Just before serving, spoon 1/4 cup of berries into each parfait glass; top with 2 tablespoons of custard. Repeat layers. Yield: 6 servings.

Nutritional Facts

1/4 cup: 119 calories, 3g fat (1g saturated fat), 74mg cholesterol, 137mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 4g protein Diabetic Exchanges:1/2 starch, 1 fruit, 1/2 fat

Reviews for Custard Berry Parfaits

Sort By :
Reviewed May. 3, 2013

"This recipe may require some **tinkering** on my part since am insulin dependent diabetes. Looking fwd. to playing with recipe, soon. Thank you for sharing."

Reviewed Aug. 14, 2010

"Delicious! Adults and children loved it equally. I would definately make this again."

Reviewed Jul. 30, 2010

"great recipe - only 1 weight watcher point"

Reviewed Jul. 22, 2010

"Very yummy. Almost taste like there's a spice in it. Nice to have the sauce on the side to add to the fruit as needed."

Reviewed Jul. 22, 2010

"I am reading exchanges from Lilly diabetes planning guide that I received from my dietician. 1 fruit exchange is "3/4 cup blackberries or blueberries; or 1 cup rasberries; or 1 1/4 cup strawberries" This recipe only uses 1/2 cup berries per serving. I don't think the exchanges are correct as listed. I would be healthier with a cup of berries 60 calories and 1/2 cup sugar free pudding 65 calories."

Loading Image