- Portion size 4 servings
Ingredients
Rice Krispies® Crumble:
Method
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.
Nutritional facts Per serving: about
- Sodium 246 mg
- Protein 10 g
- Calories 597.0
- Total fat 32 g
- Cholesterol 236 mg
- Saturated fat 18 g
- Total carbohydrate 71 g
%RDI
- Iron 14.0
- Folate 16.0
- Calcium 22.0
- Vitamin A 35.0
- Vitamin C 28.0
