Vanilla Berry Parfaits With Meringue Cookies

• Custard:
• 2 1/2 cups 2% reduced-fat milk
• 1 vanilla bean, split lengthwise
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 egg yolks
• 1 tablespoon butter
• Remaining ingredients:
• 1/4 cup raspberry preserves
• 1 tablespoon framboise (raspberry brandy)
• 1 2/3 cups fresh blackberries (about 5 1/2 ounces)
• 1 1/3 cups fresh raspberries (about 6 ounces)
• 1 cup fresh blueberries (about 4 1/2 ounces)
• 12 large fat-free vanilla meringue cookies (such as Miss Meringue), divided

1. To prepare custard, place milk in a medium saucepan. Scrape seeds from bean; add seeds and bean to milk. Heat milk mixture over medium heat to 180u0b0 or until tiny bubbles form around the edge (do not boil); discard bean.
2. Combine sugar and next 3 ingredients (through egg yolks) in a large bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Remove from heat. Add butter, stirring until melted. Pour into a bowl; cool completely. Cover and chill at least 4 hours.
3. Combine preserves and framboise in large bowl. Reserve 6 blackberries, 6 raspberries, and 6 blueberries. Fold remaining berries into preserves mixture.
4. Reserve 6 cookies. Place remaining cookies in a large zip-top plastic bag. Crush cookies using a rolling pin.
5. Spoon 1/4 cup custard into each of 6 tall glasses; spoon 1/3 cup berry mixture over each serving; top each serving with 1/3 cup crushed meringues, 1/4 cup custard, and 1/3 cup berry mixture. Top each serving with 1 blackberry, 1 raspberry, 1 blueberry, and 1 cookie.

custard, milk, vanilla bean, sugar, cornstarch, salt, egg yolks, butter, remaining ingredients, raspberry preserves, framboise, fresh blackberries, fresh raspberries, fresh blueberries, cookies

Taken from www.myrecipes.com/recipe/vanilla-berry-parfaits-with-meringue-cookies (may not work)