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Peach and Blueberry Parfaits
Nb persons: 8
Yield:
Preparation time: 30 minutes
Total time: 2 hours 45 minutes
Source: Southern Living Great Food for Busy Cooks May 2009
Sauces thickened with cornstarch can thin in consistency if overcooked. Cook just until the vanilla sauce coats the back of a spoon. | |
2 c. | 1% low-fat milk |
1 large | egg |
1/3 c. | sugar |
1 Tb. | cornstarch |
1 tsp. | vanilla |
3 lbs. | fresh peaches, peeled and chopped (about 7 cups) |
1 pt. | fresh blueberries |
1/2 (14 oz.) | angel food cake, cubed (about 6 cups) |
1. Whisk together first 4 ingredients in a small 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 bowl, and place plastic wrap directly on custard (to prevent a film from forming). Chill 2 hours before serving.
3. Layer fruit and cake in 8 dessert glasses or mason jars. Drizzle each with 1/4 cup vanilla sauce.
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