Custard Berry Parfaits Recipe

4 5 4
Custard Berry Parfaits Recipe
Custard Berry Parfaits Recipe photo by Taste of Home
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Custard Berry Parfaits Recipe

Read Reviews
4 5 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Custard Berry Parfaits in Light & Tasty June/July 2006, p27

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 fruit, 1/2 starch, 1/2 fat.

  • 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.
  2. 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.
  3. Just before serving, spoon 1/4 cup of berries into each parfait glass; top with 2 tablespoons of custard. Repeat layers. Yield: 6 servings.
Originally published as Custard Berry Parfaits in Light & Tasty June/July 2006, p27

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Reviews forCustard Berry Parfaits

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Joscy User ID: 2694585 81726
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."

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dianemiller User ID: 2214002 69277
Reviewed Aug. 14, 2010

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

MY REVIEW
JohnRita User ID: 4830787 138888
Reviewed Jul. 30, 2010

"great recipe - only 1 weight watcher point"

MY REVIEW
mlintvedt User ID: 189403 99343
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."

MY REVIEW
Have Your Cake & Lose Weight too User ID: 5038628 113040
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."

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