Lemon Rice Krispies® Crumble Parfaits
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 597 |
| pro | 10 g |
| total fat | 32 g |
| sat. fat | 18 g |
| carb | 71 g |
| fibre | 1 g |
| chol | 236 mg |
| sodium | 246 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 14% |
| vit A | 35% |
| vit C | 28% |
| folate | 16% |
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1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) cornstarch
2-1/2 cups (625 mL) milk
3 egg yolks, lightly beaten
2 tbsp (25 mL) grated lemon rind
1/2 cup (125 mL) lemon juice
2 tbsp (25 mL) butter, softened
1/3 cup (75 mL) whipping cream
Rice Krispies® Crumble:
1/2 cup (125 mL) quick cooking (not instant) rolled oats
1/2 cup (125 mL) Rice Krispies® cereal
1/3 cup (75 mL) packed brown sugar
1/4 cup (50 mL) butter, softened
Preparation:
In saucepan, whisk sugar with cornstarch. Whisk in milk, egg yolks and lemon rind until smooth. Cook over medium heat, stirring, until thick enough to coat back of spoon, about 5 minutes. Remove from heat.
Stir in lemon juice and butter until melted. Strain through fine sieve into heatproof measuring cup; place plastic wrap directly on surface and refrigerate until cool, about 1 hour.
Rice Krispies® Crumble: In bowl, combine oats, Rice Krispies® and sugar; mix in butter with fingers until clumpy. Spread on baking pan and bake in 350°F (180°C) oven, stirring occasionally, until crisp and golden brown, about 10 minutes. Let cool. Set aside 1/4 cup (50 mL) for garnish.
Whip cream. Set aside 1/4 cup (50 mL) for garnish; fold remaining cream into lemon mixture.
Alternately layer pudding and crumble in 4 parfait glasses, making 3 layers of pudding and 2 of crumble. Top with reserved whipped cream and crumble.
Stir in lemon juice and butter until melted. Strain through fine sieve into heatproof measuring cup; place plastic wrap directly on surface and refrigerate until cool, about 1 hour.
Rice Krispies® Crumble: In bowl, combine oats, Rice Krispies® and sugar; mix in butter with fingers until clumpy. Spread on baking pan and bake in 350°F (180°C) oven, stirring occasionally, until crisp and golden brown, about 10 minutes. Let cool. Set aside 1/4 cup (50 mL) for garnish.
Whip cream. Set aside 1/4 cup (50 mL) for garnish; fold remaining cream into lemon mixture.
Alternately layer pudding and crumble in 4 parfait glasses, making 3 layers of pudding and 2 of crumble. Top with reserved whipped cream and crumble.
Additional Information
- ® Trademark of Kellogg Company used under licence by Kellogg Canada Inc.
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