skepticalpriest: Skinny Berry Parfaits

Thursday, July 31, 2008

Skinny Berry Parfaits

It's hot. The kids are complaining they're bored. And you want something sweet and satisfying to eat, just to take the edge off. You're afraid, however, that if you eat even one more ice cream cone, the spandex in your bathing suit will fail. What should you do?

How about making some skinny berry parfaits?!

They're ridiculously simple to whip up, versatile, and guaranteed to make you, your little ones, and anyone you give them to, happy.

I made my skinny parfaits with fat free vanilla pudding, orange scented berries, and a crisp oat and almond mixture, but feel free to come up with your own favorite fillings.

Food Blogga Disclaimer: Food Blogga lives in comfortably-cool San Diego. For those of you living areas where the air is so thick with humidity that water actually condensates on your skin when outdoors, note that this homemade pudding requires standing over a stove for 12 minutes. Food Blogga is heretofore not responsible for any overheating or general irritability induced by simmering pudding.

I'm passing along my Skinny Parfaits to lovely Linda of Make Life Sweeter! who is hosting Got Milk?, an event in honor of World Breastfeeding Week. You don't have to be breastfeeding or even have a baby to participate. Just make a sweet dish featuring milk. Simple, huh?

Skinny Berry Parfaits
Makes 4 small or 2 large servings
Print recipe only here.

Berries:
2 cups of mixed berries or fruit of your choice (I used blueberries, strawberries, & cherries)
2 teaspoons sugar
2 tablespoons orange juice
1/4 teaspoon orange zest

Place all ingredients in a large bowl and let macerate while you prepare the crisp mixture and pudding.

Crisp Mixture:
1 teaspoon Smart Balance butter substitute
1/2 cup rolled oats
2 tablespoons sliced almonds
1/4 teaspoon ground cinnamon

In a small skillet over medium heat, melt butter. Add oats, almonds, and cinnamon, and stir until well combined. Cook for 3-5 minutes, or just until the oats and nuts turn golden brown. Remove from heat and set aside.

Pudding:
6 tablespoons sugar
2 tablespoons cornstarch
2 cups skim milk (or milk of your choice)
pinch of salt
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

Combine sugar and cornstarch in a medium pot over medium heat. Add 1 cup of milk, whisking until the sugar and cornstarch are dissolved. Add the second cup of milk and salt, and bring to a simmer, stirring frequently. Lower the heat, cooking pudding for 10 minutes, stirring frequently. Remove pudding from heat for 2-3 minutes. Lightly whisk one egg with vanilla extract and slowly add to the pudding, whisking constantly. (Removing it from the heat will prevent the egg from cooking). Simmer for 2-3 minutes, or until thick, stirring several times. Remove from heat.

Assemble serving dishes. Start with some macerated berries on the bottom, then some pudding, then some crisp, and repeat. Top each serving dish with a dollop of pudding, and place a cherry or other fruit on top. Cover with Saran Wrap and refrigerate until chilled.