Directions:
- Whisk blackberry spread, 1 tablespoon amaretto and 1 teaspoon vanilla in small bowl until smooth.
- Whisk sugar, flour, cornstarch, and salt in heavy medium saucepan to blend.
- Gradually whisk in milk.
- Whisk in egg.
- Add butter.
- Whisk over medium heat until mixture comes to boil and thickens, about 6 minutes.
- Boil 1 minute longer, whisking constantly.
- Remove from heat.
- Whisk in almond extract, 1 tablespoon amaretto and 1/2 teaspoon vanilla.
- Spoon 1 teaspoon blackberry spread mixture into bottom of each four 1-cup stemmed glasses.
- Top each with 4 blackberries, then with about 3 tablespoons hot pudding.
- Repeat layering twice more.
- Divide any remaining blackberries among glasses.
- Refrigerate until cold, about 3 hours. (Blackberry parfaits can be prepared 1 day ahead. Keep refrigerated.).
- Per Serving: calories, 301; total fat, 5 g; saturated fat, 2 g; cholesterol, 88 mg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.15 Kcal (1110 kJ) | ||
| Calories from fat | 32.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 6% | |
|---|---|---|---|
| Cholesterol | 55.9mg | 19% | |
| Sodium | 104.03mg | 4% | |
| Potassium | 335.95mg | 7% | |
| Total Carbs | 50.27g | 17% | |
| Sugars | 31.86g | 127% | |
| Dietary Fiber | 6.93g | 28% | |
| Protein | 6.9g | 14% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1mg | 6% | |
| Calcium | 201.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 98.56 Kcal (413 kJ) | ||
| Calories from fat | 12.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 6% | |
|---|---|---|---|
| Cholesterol | 20.78mg | 19% | |
| Sodium | 38.67mg | 4% | |
| Potassium | 124.88mg | 7% | |
| Total Carbs | 18.69g | 17% | |
| Sugars | 11.84g | 127% | |
| Dietary Fiber | 2.58g | 28% | |
| Protein | 2.56g | 14% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.4mg | 6% | |
| Calcium | 75mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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