Lemon Rice Krispies® Crumble Parfaits
6 people added this to their Recipe Box
This recipe makes 4 servings
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 |
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2-1/2 cups milk
- 3 egg yolks, lightly beaten
- 2 tbsp grated lemon rind
- 1/2 cup lemon juice
- 2 tbsp butter, softened
- 1/3 cup whipping cream
- Rice Krispies® Crumble:
- 1/2 cup quick cooking rolled oats, (not instant)
- 1/2 cup Rice Krispies® cereal
- 1/3 cup packed brown sugar
- 1/4 cup 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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