- 8
Ingredients
- serving:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 large egg
- 2 1/2 cups skim milk
- 2 tbsp. margarine
- 1 tsp. vanilla
- 1 1/2 cups frozen reduced calorie whipped topping, thawed and divided
- 20 ladyfings
- 3 tbsp. red current jelly
- Calories 202
- Protein 3.9 g
- Fat 5.9 g
- Saturated Fat 2.1 g
- Carbohydrates 31.7 g
- Cholesterol 54 mg
- Sodium 101 mg
Preparation
Step 1
Combine sugar, cornstarch, and egg in a large bowl; stir well with a whisk and set mixture aside.
Heat milk over medium high heat in a medium saucepan to 180 F or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixtures, stirring constantly with whisk. Return milk mixture to saucepan. Add margarine and cook over medium heat 5 minutes or until thick and bubbly, stirring constantly. Reduce heat to low and cook an additional 2 minutes, stirring constantly. Remove saucepan from heat, and stir in vanilla. Pour mixture into a large bowl; cover surface with plastic wrap, and let cool completely. Uncover and gently fold in 1 cup whipped topping; cover and chill at least 2 hours.
Split ladyfingers in half lengthwise. Line each of 8 dessert compotes with 5 ladyfinger halves, standing upright. Spoon 1/2 cup custard into center of each compote. Place preserves in a small microwave-safe bowl, and microwave at HIGH 30 seconds or until preserves melt, stiring until smooth. Drizzle preserves evely over custard; top each serving with 1 tbsp. whipped topping.