Sunday, December 11, 2011

Chocolate-Cranberry Parfaits

The sugared cranberries for this recipe take some time to make, so plan ahead… make them early in the day or even the day before.

serves 6 ( 7 points + )

  • 1-⅓ c. sugar, divided
  • 1c. water
  • ½ c. fresh cranberries
  • 2 T. turbinado sugar
  • ¼ tsp. salt
  • 2-½ c. skim milk, divided
  • 2 egg yolks
  • 1 tsp. vanilla
  • 4 oz. semisweet chocolate, chopped
  • 1 c. Cool Whip Free
Combine 1 c. sugar with 1 c. water in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in cranberries. Cover and chill for 3-4 hours.

Drain cranberries. Place turbinado sugar in a shallow bowl. Add cranberries and roll to coat. Lay cranberries in a single layer on a baking sheet for 1 hour or until dried.

Combine remaining ⅓ c. sugar, cornstarch and salt in a large bowl, stirring well.
Combine ½ c. milk and egg yolks in a small bowl, stirring with a whisk. Heat remaining 2 c. milk in a heavy saucepan until tiny bubbles form around the edge ( do not boil). Stir egg yolk mixture into cornstarch mixture. Gradually add half of the hot milk to this mixture, stirring with a whisk. Add egg yolk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly until thickened. Remove from heat. Stir in chocolate and vanilla until chocolate melts. Spoon pudding into a bowl; place bowl in a large ice-filled bowl and cool for 15 minutes, stirring occasionally. Cover surface of pudding with plastic wrap; chill 20 minutes or until ready to serve.

adapted from Cooking Light
Spoon pudding evenly into 6 cups. Top with Cool Whip and sugared berries.

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