Vanilla Berry Parfaits with Meringue Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
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 |
Directions:
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.
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