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Peach-and-Blueberry Parfaits

Prep time 30 mins
Cook time 15 mins
Chill time 2 hrs
Yield Makes 8 servings

Ingredients

  • 2 cups 1% low-fat milk
  • 1 large egg
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 3 pounds fresh peaches, peeled and chopped (about 7 cups)
  • 1 pt. fresh blueberries
  • 1/2 (14-oz.) angel food cake, cubed (about 6 cups)
  • Garnish: fresh mint sprigs

Nutrition Information

  • calories 215
  • caloriesfromfat 8 %
  • fat 2 g
  • satfat 0.7 g
  • monofat 0.6 g
  • polyfat 0.4 g
  • protein 5.9 g
  • carbohydrate 46 g
  • fiber 3.5 g
  • cholesterol 29 mg
  • iron 0.8 mg
  • sodium 226 mg
  • calcium 124 mg

How to Make It

  1. Whisk together first 4 ingredients in a small nonaluminum saucepan over medium-low heat, and cook, stirring constantly, 15 minutes or until slightly thickened. (Mixture should lightly coat the back of a spoon.) Remove from heat; stir in vanilla.

  2. Pour mixture into a small mixing bowl, and place plastic wrap directly over surface of custard to prevent film from forming; chill 2 hours or until ready to serve.

  3. Layer fruit and cake in 8 mason jars or tall glasses. Drizzle each with 1/4 cup vanilla sauce. Garnish, if desired.