Peach-And-Blueberry Parfaits

• 2 cups 1% low-fat milk
• 1 large egg
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 3 pounds fresh peaches, peeled and chopped (about 7 cups)
• 1 pt. fresh blueberries
• 1/2 (14-oz.) angel food cake, cubed (about 6 cups)
• Garnish: fresh mint sprigs

1. Whisk together first 4 ingredients in a small nonaluminum saucepan over medium-low heat, and cook, stirring constantly, 15 minutes or until slightly thickened. (Mixture should lightly coat the back of a spoon.) Remove from heat; stir in vanilla.
2. Pour mixture into a small mixing bowl, and place plastic wrap directly over surface of custard to prevent film from forming; chill 2 hours or until ready to serve.
3. Layer fruit and cake in 8 mason jars or tall glasses. Drizzle each with 1/4 cup vanilla sauce. Garnish, if desired.

milk, egg, sugar, cornstarch, vanilla, fresh peaches, fresh blueberries, angel food cake, mint sprigs

Taken from www.myrecipes.com/recipe/peach-and-blueberry-parfaits (may not work)