Zebra Parfaits

Chocolate Pudding
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons boiling water
2 1/2 tablespoons cornstarch
12 oz evaporated skim milk; divided
2 teaspoons vanilla

Vanilla Pudding
2 1/2 tablespoons cornstarch
12 oz evaporated skim milk; divided
3 tablespoons sugar
2 teaspoons vanilla

Parfaits
2 tablespoons chopped walnuts or almonds
Miniature marshmallows; cut in half, optional

For chocolate pudding, in small bowl combine sugar and cocoa powder. Add boiling water and stir until smooth and shiny.

In another small bowl, combine cornstarch and 1/4 cup evaporated milk.

In medium saucepan, combine remaining evaporated milk, cocoa mixture and cornstarch mixture. Over medium-low heat, stir pudding constantly until it thickens and comes to a boil, about 6 minutes. Stir in vanilla. Pour into bowl.

Cool slightly. Press plastic wrap on surface. Refrigerate until thoroughly chilled, about 2 hours.

For vanilla pudding, in bowl combine cornstarch and 1/4 cup evaporated milk.

In medium saucepan, stir together remaining evaporated milk, sugar and cornstarch mixture. Over medium-low heat, stir pudding constantly until it thickens and comes to a boil, about 6 minutes. Stir in vanilla.

Pour into bowl. Cool slightly. Press plastic wrap on surface. Refrigerate until thoroughly chilled, about 2 hours.

To assemble parfaits, layer 2 tablespoons chocolate pudding, 2 tablespoons vanilla pudding and 1/2 teaspoon chopped nuts in each of 4 small, tall, parfait or dessert glasses.

Repeat layering twice more with the chocolate and vanilla puddings and nuts. Garnish with miniature marshmallows, if desired.

Makes 4 parfaits.


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