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Grasshopper Parfaits

Grasshopper Parfaits

Oxmoor House JANUARY 1995

  • Yield: 2 servings.

Ingredients

  • 1/4 cup plus 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 cup skim milk
  • 2 tablespoons frozen egg substitute, thawed
  • 1 tablespoon cre@Sme de menthe
  • 1/4 cup frozen reduced-calorie whipped topping, thawed
  • 1/4 cup chocolate graham cracker crumbs
  • 1 chocolate-covered mint wafer candy, cut in half diagonally (optional)

Preparation

Combine sugar and cornstarch in a small saucepan. Gradually stir in milk and egg substitute. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil 2 minutes or until thickened. Remove from heat; stir in cre@Sme de menthe. Let cool; fold in whipped topping.

Spoon 2 tablespoons custard mixture into each of 2 (6-ounce) parfait glasses. Sprinkle about 1/2 tablespoon graham cracker crumbs over each custard mixture; repeat layers, using remaining custard mixture and crumbs. Garnish with candy, if desired. Cover and chill.

Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 10%
  • Fat: 3.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.7g
  • Carbohydrate: 59.3g
  • Fiber: 0.0g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 140mg
  • Calcium: 0.0mg
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Grasshopper Parfaits recipe

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