Lemon-Raspberry Parfait

Directions

1. 1
   In a saucepan, combine cornstarch, sugar and salt.
2. 2
   Mix together the milk and egg yolks and slowly stir into cornstarch mixture.
3. 3
   Cook over medium-low heat, stirring constantly until mixture thickens and comes to a boil.
4. 4
   Boil, stirring, 1 to 2 minutes.
5. 5
   Remove from heat and pour through a sieve.
6. 6
   Whip the cream until it holds soft peaks.
7. 7
   Fold whipped cream into cooled pudding.
8. 8
   Halve pudding and fold raspberry puree into one half. Spoon alternating layers of pudding into parfait glasses. Refrigerate until ready to serve.
9. 9
   Makes 4 servings.