Recipe - Strawberry-Lemon Cream Parfaits

1/3 cup Sugar
2 tablespoon Cornstarch
Three fourths cup 1% milk
One half cup Egg substitute
2 teaspoon Grated lemon rind
2 tablespoon Lemon juice
One half cup Reduced fat sour cream
1 pt Ripe strawberries, hulled
and cut or sliced up
Lemon peel, garnish

Have ready 4 parfait or wine glasses, each with at least 1cup capacity.

Mix sugar and cornstarch in a small saucepan. Whisk in milk until smooth.
Whisk over medium heat until boiling. Continue whisking and boiling until
thick as paste, 12 minutes. Remove from heat. Pour egg substitute into a
2cup glass measure. Whisk in 1/3 the hot milk mixture, then pour it back
into the saucepan. Don't return to heat, but whisk until smooth and thick
as pudding.

Whisk in lemon peel and juice. Cover surface directly with plastic wrap to
keep a skin from forming. Refrigerate One half hour. Stir in sour cream.

Fill glasses, alternating lemon cream and strawberries. Cover and chill at
least 1 One half hours or up to 12 hours.

Recipe by: Woman's Day 6/3/97 Posted to MCRecipe Digest V1 #623 by The
Taillons taillon@access.mountain.net on May 29, 1997