Blueberry Compote
Chocolate Parfaits
Boiled Custard

Blueberry Compote

2 cups fresh blueberries

¼ cup sugar

3 Tbsp. water

Pulse the blueberries in a blender with the water and sugar.  Place a small saucepan over medium-low heat and add the blueberry mixture to the pan.  Cook the blueberry mixture for 10-12 minutes until it becomes thick and sticks to the spoon. Serve the blueberry compote warm.

Recipe makes 4 servings  Estimated WW Smart points 3 per serving

Chocolate Parfaits

4 oz. semi-sweet chocolate

3 cups fat free milk

2 ½ Tbsp. sugar

2 Tbsp. cornstarch

1 egg yolk

1 ½ teas. vanilla extract

1 ¼ cups whipped topping

Combine the milk, sugar and cornstarch in a medium non-stick saucepan and whisk well.  Simmer these ingredients over medium-low heat, whisking constantly, until the mixture has thickened, about 15-20 minutes.  Whisk the egg yolk.  Slowly add 1 cup of the hot milk mixture to the yolk, whisking in about 1 tablespoon at a time so the egg does not cook.  Once the hot milk and egg yolk are combined, whisk this into the saucepan with the milk mixture.  Melt the chocolate in the microwave for 20 seconds at a time, up to 1 minute until the chocolate is melted.   Stir the chocolate after each 20-second period.  Pour the melted chocolate into the pan with the hot milk mixture and whisk well.  Add the vanilla to the pan and simmer on low for 15 minutes while whisking constantly.  Transfer the chocolate pudding to a large bowl and cover the pudding with wax paper.  The wax paper should touch the pudding so that it doesn’t allow a film to form on top of the pudding.  Refrigerate pudding for at least 2 hours or overnight.  To assemble the parfaits place 3 tablespoons of pudding into each of 6 glasses.  Top the pudding in each glass with 2 tablespoons of whipped topping then add 2 more tablespoons of pudding and top the parfait with a dollop of whipped topping.

Recipe makes 6 servings  Estimated WW Smart points 10 per serving

Boiled Custard

2 cups 2% milk

2 eggs, beaten

¼ cup sugar

1 Tbsp. cornstarch

1 teas. vanilla extract

2 Tbsp. water

Fill the bottom half a  double boiler one-third full of water.  Bring this water to a bowl.  Place the milk in the upper portion of the double boiler and place this over the hot water.  Heat the milk until small bubbles form around the edges of the milk.  Stir in the sugar and continue stirring until the sugar is dissolved.  In a small bowl beat the eggs until they are light yellow.  Remove one-half cup of the hot milk from the double boiler and slowly stir this hot milk into the eggs.  Slowly mix this egg milk mixture into the milk in the double boiler.  In a small bowl or cup mix the cornstarch and water together.  Slowly stir this cornstarch mixture into the custard in the double boiler.  Bring the custard to a boil and remove it from the heat.  Stir in the vanilla.  Custard may be served warm or refrigerated and served chilled.

Recipe makes 4 servings  Estimated WW Smart points 6 per serving