Lemon-Raspberry Parfait

• 1/4 c. cornstarch
• 2/3 c. sugar
• 1/8 tsp. salt
• 2 1/2 c. milk
• 2 egg yolks
• 1 tsp. vanilla
• 1 lemon
• 10 oz. pkg. whole raspberries in lite syrup
• 1/2 c. heavy cream

1. In a saucepan, combine cornstarch, sugar and salt.
2. Mix together the milk and egg yolks and slowly stir into cornstarch mixture.
3. Cook over medium-low heat, stirring constantly until mixture thickens and comes to a boil.
4. Boil, stirring, 1 to 2 minutes.
5. Remove from heat and pour through a sieve.
6. Whip the cream until it holds soft peaks.
7. Fold whipped cream into cooled pudding.
8. Halve pudding and fold raspberry puree into one half. Spoon alternating layers of pudding into parfait glasses. Refrigerate until ready to serve.
9. Makes 4 servings.

cornstarch, sugar, salt, milk, egg yolks, vanilla, lemon, whole raspberries, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616956 (may not work)