Strawberry-lemon Cream Parfaits
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Sugar |
| 2 | T | Cornstarch |
| 3/4 | c | 1% milk |
| 1/2 | c | Egg substitute |
| 2 | t | Grated lemon rind |
| 2 | T | Lemon juice |
| 1/2 | c | Reduced fat sour cream |
| 1 | pt | Ripe strawberries, hulled |
| and sliced | ||
| Lemon peel, garnish |
INSTRUCTIONS
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 1/3 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 1/2 hour. Stir in sour cream. Fill glasses, alternating lemon cream and strawberries. Cover and chill at least 1 1/2 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@access.mountain.net> on May 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 128.5mg
Sodium: 77.8mg
Potassium: 171.1mg
Carbohydrates: 25.7g
Fiber: <1g
Sugar: 19.7g
Protein: 6.3g