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Custard Berry Parfaits

Here's a low-fat dessert that captures the flavors of the season. The homemade custard comes together in minutes, but seems like you fussed. —Trisha Kruse of Eagle, Idaho
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    6 servings


  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1-2/3 cups 1% milk
  • 2 egg yolks, lightly beaten
  • 3/4 teaspoon vanilla extract
  • 3 cups mixed fresh berries


  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  • Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
  • Gently stir in vanilla. Cool to room temperature without stirring. Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for at least 1 hour.
  • Just before serving, spoon 1/4 cup of berries into each parfait glass; top with 2 tablespoons of custard. Repeat layers.
Nutrition Facts
1/4 cup: 119 calories, 3g fat (1g saturated fat), 74mg cholesterol, 137mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 fruit, 1/2 starch, 1/2 fat.

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  • Joscy
    May 3, 2013

    This recipe may require some **tinkering** on my part since am insulin dependent diabetes. Looking fwd. to playing with recipe, soon. Thank you for sharing.

  • dianemiller
    Aug 14, 2010

    Delicious! Adults and children loved it equally. I would definately make this again.

  • JohnRita
    Jul 30, 2010

    great recipe - only 1 weight watcher point

  • mlintvedt
    Jul 22, 2010

    Very yummy. Almost taste like there's a spice in it. Nice to have the sauce on the side to add to the fruit as needed.

  • Have Your Cake & Lose Weight too
    Jul 22, 2010

    I am reading exchanges from Lilly diabetes planning guide that I received from my dietician. 1 fruit exchange is "3/4 cup blackberries or blueberries; or 1 cup rasberries; or 1 1/4 cup strawberries" This recipe only uses 1/2 cup berries per serving. I don't think the exchanges are correct as listed. I would be healthier with a cup of berries 60 calories and 1/2 cup sugar free pudding 65 calories.

  • bguan3
    Jul 22, 2010

    No comment left