Charlotte Russe Parfaits Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Sugar,
1/4 cup: Cornstarch,
1: Egg,
2 1/2 cup: Nonfat milk,
2 tbsp: Margarine,
1 tsp: Vanilla extract,
1 1/2 cup: Light whipped topping, thawed and divided
20: Ladyfingers,
3 tbsp: Black cherry preserves with Chambord liquer, or red currant jelly
Mint leaves (for garnish), optional
Directions:
Combine sugar, cornstarch, and egg in a bowl; stir well with a wire whisk
and set aside.
Heat milk over medium-high heat in a medium heavy saucepan to 180 F. or
until tiny bubbles form around edge (do not boil). Remove from heat.
Gradually add hot milk to sugar mixture, stirring constantly with whisk.
Return milk mixture to pan. Add margarine, and cook over medium heat 5
minutes or until thickened and bubbly, sitrring constantly. Reduce heat
to low, and cook an additional 2 minutes, stirring constantly. Remove from
heat; stir in vanilla. Pour into a bowl; cover surface with plastic wrap
and let cook 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 dayfinger halves, standing upright. Spoon 1/2 cup custard into
center of each compote. Melt preserves, and drizzle over custard. Top
each serving with 1 tablespoon whipped topping. Garnish with mint leaves,
if desired.
Per serving: 202 calories, 3.9 g pro, 5.9 g fat, 31.7 g carbo, 0 g fiber,
54 mg chol, .2 mg iron, 101 mg sodium, 107 mg calcium.
From: Cooking Light, MM by Linda Shogren
Source from luhu.jp
and set aside.
Heat milk over medium-high heat in a medium heavy saucepan to 180 F. or
until tiny bubbles form around edge (do not boil). Remove from heat.
Gradually add hot milk to sugar mixture, stirring constantly with whisk.
Return milk mixture to pan. Add margarine, and cook over medium heat 5
minutes or until thickened and bubbly, sitrring constantly. Reduce heat
to low, and cook an additional 2 minutes, stirring constantly. Remove from
heat; stir in vanilla. Pour into a bowl; cover surface with plastic wrap
and let cook 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 dayfinger halves, standing upright. Spoon 1/2 cup custard into
center of each compote. Melt preserves, and drizzle over custard. Top
each serving with 1 tablespoon whipped topping. Garnish with mint leaves,
if desired.
Per serving: 202 calories, 3.9 g pro, 5.9 g fat, 31.7 g carbo, 0 g fiber,
54 mg chol, .2 mg iron, 101 mg sodium, 107 mg calcium.
From: Cooking Light, MM by Linda Shogren
Source from luhu.jp