Layer the custard with any berries in season: sliced strawberries, halved black cherries, or whole raspberries, blackberries or blueberries.
- Portion size 4 servings
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 cup 2% milk
- 1 egg
- 2 teaspoons lemon juice
- 2 teaspoons grated lemon rind
- 1/2 teaspoon vanilla
- 2 teaspoons margarine
- 2 teaspoons butter
- 1 1/2 cup fresh fruit
In saucepan, combine sugar and cornstarch; blend in milk until smooth. Cook, stirring, over medium-high heat until mixture begins to thicken. Reduce heat to medium and cook, stirring often, for 2 minutes longer.
In small dish, whisk egg with lemon juice; stir in about one-third of the hot mixture. Return to pan along with lemon rind and vanilla. Cook, stirring, for 2 minutes or until thickened.
Remove from heat; stir in margarine. Let cool for 5 minutes, stirring often.
Spoon half of the custard evenly into 4 parfait glasses. Top each evenly with berries, reserving a few for garnish. Cover with remaining custard. Cover loosely with plastic wrap; refrigerate until chilled. Garnish with remaining berries just before serving.