- 1/2 cup honey
- 3 tablespoons cornstarch
- 2 cups skim milk
- 1/2 cup fat-free egg substitute
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen unsweetened blueberries
- 1 1/2 cups fresh or frozen unsweetened raspberries
- In a medium saucepan, whisk the honey, cornstarch, and milk until smooth. Bring the mixture to a boil over medium heat, stirring constantly. Cook, stirring, until thickened.
- Mix a small amount of the milk mixture into the egg substitute. Stir the egg mixture into the milk mixture in the saucepan. Cook another 2 minutes, stirring constantly. Stir in the vanilla and allow to cool.
- Spoon a layer of the custard into each of 6 parfait glasses. Top with 2 tablespoons (25 mL) of the blueberries. Add another layer of the milk mixture. Top with 2 tablespoons (25 mL) of the raspberries. Repeat layering. Chill.