Custard Berry Parfait

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.


6 servings


1/4 cup granulated (white) 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


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.

Nutritional Information

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.

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