ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vanilla Berry Parfaits with Meringue Cookies

Yield 6 servings (serving size: 1 parfait)
Prepare the custard a couple of days ahead, then assemble and chill the dessert before serving. Using store-bought meringue cookies saves you the step of baking them.

Ingredients

  • Custard:
  • 2 1/2 cups 2% reduced-fat milk
  • 1 vanilla bean, split lengthwise
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3 egg yolks
  • 1 tablespoon butter
  • Remaining ingredients:
  • 1/4 cup raspberry preserves
  • 1 tablespoon framboise (raspberry brandy)
  • 1 2/3 cups fresh blackberries (about 5 1/2 ounces)
  • 1 1/3 cups fresh raspberries (about 6 ounces)
  • 1 cup fresh blueberries (about 4 1/2 ounces)
  • 12 large fat-free vanilla meringue cookies (such as Miss Meringue), divided

Nutrition Information

  • calories 268
  • caloriesfromfat 21 %
  • fat 6.3 g
  • satfat 3.2 g
  • monofat 2.1 g
  • polyfat 0.6 g
  • protein 5.8 g
  • carbohydrate 48.8 g
  • fiber 3.7 g
  • cholesterol 115 mg
  • iron 0.6 mg
  • sodium 125 mg
  • calcium 149 mg

How to Make It

  1. To prepare custard, place milk in a medium saucepan. Scrape seeds from bean; add seeds and bean to milk. Heat milk mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil); discard bean.

  2. Combine sugar and next 3 ingredients (through egg yolks) in a large bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Remove from heat. Add butter, stirring until melted. Pour into a bowl; cool completely. Cover and chill at least 4 hours.

  3. Combine preserves and framboise in large bowl. Reserve 6 blackberries, 6 raspberries, and 6 blueberries. Fold remaining berries into preserves mixture.

  4. Reserve 6 cookies. Place remaining cookies in a large zip-top plastic bag. Crush cookies using a rolling pin.

  5. Spoon 1/4 cup custard into each of 6 tall glasses; spoon 1/3 cup berry mixture over each serving; top each serving with 1/3 cup crushed meringues, 1/4 cup custard, and 1/3 cup berry mixture. Top each serving with 1 blackberry, 1 raspberry, 1 blueberry, and 1 cookie.