Charlotte Russe Parfaits

Cooking Light

1/2 cup sugar
1/4 cup cornstarch
1 egg
2-1/2 cups skim milk
2 tablespoons margarine
1 teaspoon vanilla extract
1-1/2 cups frozen reduced-calorie whipped topping, thawed and divided
20 ladyfingers
3 tablespoons black cherry preserves with Chambord liqueur or red
currant jelly
Mint leaves (optional)

Combine sugar, cornstarch, and egg in a bowl; stir well with a wire
whisk, and set aside.
Heat milk over medium-high heat in a medium heavy saucepan to 180
degrees or until tiny bubbles form around edge (do not boil). Remove
from heat. Gradually add hot milk to sugar mixture, stirring constantly
with whisk. Return milk mixture to pan. Add margarine, and cook over
medium heat 5 minutes or until thickened and bubbly, stirring
constantly. Reduce heat to low, and cook an additional 2 minutes,
stirring constantly. Remove from heat; stir in vanilla. Pour into a
bowl; cover surface with plastic wrap, and let cool completely. Uncover
and gently fold in 1 cup whipped topping; cover and chill at least 2
hours.

Split ladyfingers in half lengthwise. Line each of 8 dessert compotes
with 5 ladyfinger halves, standing upright. Spoon 1/2 cup custard into
center of each compote. Melt preserves, and drizzle over custard. Top
each serving with 1 tablespoon whipped topping. Garnish with mint
leaves, if desired.

YIELD: 8 servings



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