Peach and Blueberry Parfaits

By Tamipri

Ingredients

• 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)

Preparation

Step 1

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.