Peach and Blueberry Parfaits |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I just saw this in Southern Living. I haven't tried it yet, but can't wait to. When chopped, peaches should equal about 7 cups. Ingredients:
2 cups low-fat milk |
1 egg |
1/3 cup sugar |
1 tablespoon cornstarch |
1 teaspoon vanilla |
3 lbs fresh peaches, peeled and chopped |
1 pint fresh blueberries |
1/2 angel food cake, cubed, about 6 cups |
Directions:
1. Whisk together 1st 4 ingredients in a small nonaluminum saucepan over med-low, and cook, stirring constantly for 15 min, or util slightly thickened.(Should coat the back of a spoon).
2. Remove from heat and add vanilla.
3. Pour mixture into a small mixing bowl and place plastic wrap directly over surface of custard to prevent film from forming.
4. Chill at least 2 hours.
5. Layer fruit and cake in mason jars or tall glasses.
6. Drizzle each with 1/4 c sauce.
7. Garnish with fresh mint.
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