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Lightened-Up Parfaits

Prep time 10 mins
Cook time 10 mins
Chill time 6 hrs
Yield Serves 4


  • Pudding:
  • 2 cups low-fat (1 percent) milk
  • 1 large egg yolk
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 tablespoon unsalted butter
  • Gelatin:
  • 1 6-oz. package red instant gelatin (such as cherry or strawberry Jell-O)
  • 1 cup mixed fresh berries such as blueberries, blackberries, raspberries and strawberries

Nutrition Information

  • calories 270
  • fat 4 g
  • satfat 2 g
  • protein 8 g
  • carbohydrate 58 g
  • fiber 1 g
  • cholesterol 58 mg
  • sodium 235 mg

How to Make It

  1. Make pudding: Whisk 1/2 cup milk, yolk and cornstarch until smooth. In a pan, stir 1 1/2 cups milk, salt and sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Whisking yolk mixture constantly, drizzle in hot milk.

  2. Pour mixture back into saucepan and cook for 1 minute, stirring constantly as pudding thickens. Remove from heat; whisk in vanilla and butter. Pour pudding into a large bowl. Cover with plastic wrap so that plastic touches surface of pudding. Let cool for 20 minutes, then refrigerate until cold, at least 3 hours.

  3. Chill 4 8-oz. glasses. Make gelatin: Put gelatin in a bowl. Pour in 1 cup of boiling water; whisk until gelatin dissolves, about 2 minutes. Stir in 1 cup of cold water. Keep at room temperature.

  4. Assemble parfaits: Pour 1/4 cup gelatin into each glass. Chill until firm, 1 hour. Spoon in 1/4 cup pudding, smooth tops and freeze until firm, about 1 hour. Slowly pour 1/4 cup gelatin over pudding in each cup (you will use up gelatin mixture); chill until firm, 1 hour.

  5. Top with berries and chill until ready to serve.