Strawberry-lemon cream parfaits

4 Servings

Ingredients

Quantity Ingredient
⅓ cup Sugar
2 tablespoons Cornstarch
¾ cup 1% milk
½ cup Egg substitute
2 teaspoons Grated lemon rind
2 tablespoons Lemon juice
½ cup Reduced fat sour cream
1 pint Ripe strawberries, hulled and sliced
Lemon peel, garnish

Directions

Have ready 4 parfait or wine glasses, each with at least 1-cup capacity.

Mix sugar and cornstarch in a small saucepan. Whisk in milk until smooth.

Whisk over medium heat until boiling. Continue whisking and boiling until thick as paste, 1-2 minutes. Remove from heat. Pour egg substitute into a 2-cup glass measure. Whisk in ⅓ the hot milk mixture, then pour it back into the saucepan. Don't return to heat, but whisk until smooth and thick as pudding.

Whisk in lemon peel and juice. Cover surface directly with plastic wrap to keep a skin from forming. Refrigerate ½ hour. Stir in sour cream.

Fill glasses, alternating lemon cream and strawberries. Cover and chill at least 1½ hours or up to 12 hours.

Recipe by: Woman's Day - 6/3/97 Posted to MC-Recipe Digest V1 #623 by The Taillons <taillon@...> on May 29, 1997

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