Peach-and-Blueberry Parfaits |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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 |
Directions:
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.
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