Butterscotch Parfaits
1 and 1/2 cups milk
3/4 cup brown sugar
2 Tbsp. cornstarch
Pinch of salt
2 egg yolks
1/4 cup butter
2 tsp. vanilla extract
1 cup whipping cream
16 ladyfinger cakes
Combine milk, sugar, cornstarch, salt and egg yolks in a saucepan
and heat over medium heat until thick. Remove from heat and add butter
and vanilla. Chill for about 1 hour. Meanwhile whip whipping cream
until light and fluffy. Stir half of the whipping cream into the
chilled milk mixture to form pudding. Split each ladyfinger in half
lengthwise and place 2 of them in each parfait glass. Add pudding
mixture and top with some of the remaining whipping cream.
The Skinny: Use low fat milk, your favorite sugar and egg
substitutes and fat free whipped topping.
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