Recipe

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• 3/4 cup heavy whipping cream
• 1/4 cup sugar
• 2 tsp cornstarch
• 2 egg yolks
• 4 oz white baking chocolate, chopped
• 1 tsp vanilla extract
• 3 cups whipped topping
• 1-1/2 cups fresh blueberries
• 1-1/2 cups fresh raspberries
• sliced strawberries and additional whipped topping , optional

• 1 In a large saucepan, combine the cream, sugar and cornstarch. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon.
• 2 Stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes; stir in chocolate until melted. Remove from the heat; gently stir in vanilla.
• 3 Cool to room temperature, about 15 minutes. Fold in whipped topping. Place 1/4 cup each in four parfait glasses.
• 4 Combine blueberries and raspberries; place 1/4 cup in each glass. Repeat layers of chocolate mixture and berries twice. Cover and refrigerate for at least 1 hour. Garnish with strawberries and whipped topping if desired. Yield: 4 servings.