Peach-and-Blueberry Parfaits

Recipe from

Recipe Time

Prep: 30 Minutes
Cook: 15 Minutes
Chill: 2 Hours

Nutritional 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

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

Preparation

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.

Note:

Mary Alexander, Richmond, Virginia,

June 2006