Peach and Blueberry Parfaits

• 2 cups low-fat milk
• 1 egg
• 13 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 3 lbs fresh peaches, peeled and chopped
• 1 pint fresh blueberries
• 12 angel food cake, cubed, about 6 cups

1. Whisk together 1st 4 ingredients in a small nonaluminum saucepan over med-low, and cook, stirring constantly for 15 min, or util slightly thickened.
2. (Should coat the back of a spoon).
3. Remove from heat and add vanilla.
4. Pour mixture into a small mixing bowl and place plastic wrap directly over surface of custard to prevent film from forming.
5. Chill at least 2 hours.
6. Layer fruit and cake in mason jars or tall glasses.
7. Drizzle each with 1/4 c sauce.
8. Garnish with fresh mint.

lowfat milk, egg, sugar, cornstarch, vanilla, peaches, blueberries, cake

Taken from www.food.com/recipe/peach-and-blueberry-parfaits-171951 (may not work)