warm blueberry-ginger parfait

warm blueberry-ginger parfait
Servings: 4 Prep 15 mins Cook 6 mins to 7 mins Chill 5 mins


  • 1 package (3 ounces) vanilla cook-and-serve pudding
  • 2 cups milk
  • 1 tablespoon chopped crystallized (candied) ginger
  • 1 lemon
  • 1 cup gingersnap cookie crumbs (from about 17 cookies)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon packed light-brown sugar
  • 2/3 cup fresh blueberries (from a 1/2-pint container)
  • 1/2 cup heavy cream
  • 1 tablespoon confectioners sugar

Make It

1. Prepare pudding, using 2 cups of milk, following package directions. Stir in crystallized ginger. Grate lemon zest; squeeze lemon and measure 1 tablespoon juice. When pudding is done, stir in zest and juice. Chill for 5 minutes.

2. Meanwhile, in a small bowl, mix cookie crumbs, butter and brown sugar together until well blended.

3. To serve, place about 2 tablespoons of the crumb mixture in the bottom of an 8-ounce dish or martini glass. Top with 1/4 cup of pudding and about 8 blueberries. Repeat layering. Assemble 3 more parfaits using the remaining ingredients.

4. Whip heavy cream and confectioners sugar to soft peaks. Dollop sweetened whipped cream on top of each parfait.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: Fat, total (g): 24, chol. (mg): 73, sat. fat (g): 14, carb. (g): 60, pro. (g): 6, sodium (mg): 416, Percent Daily Values are based on a 2,000 calorie diet.