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Peach-and-Blueberry Parfaits

Southern Living JUNE 2006

  • Yield: Makes 8 servings
  • Cook time:15 Minutes
  • Prep time:30 Minutes
  • Chill:2 Hours

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.

Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 8%
  • Fat: 2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.9g
  • Carbohydrate: 46g
  • Fiber: 3.5g
  • Cholesterol: 29mg
  • Iron: 0.8mg
  • Sodium: 226mg
  • Calcium: 124mg
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Peach-and-Blueberry Parfaits recipe

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