Vanilla and Raspberry Parfaits

These parfaits look so elegant that guests will never guess how easy they are to make.

PREP TIME: 15 MINUTES • COOK TIME: 5 MINUTES
CHILL TIME: 20 MINUTES
4 SERVINGS

• 1 cup heavy cream, divided
• ½ cup water
• ½ cup granular sugar substitute
• dash of salt
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 2 teaspoons ThickenThin^™ Not Starch thickener (available at www.atkins.com)
• 2 cups raspberries, rinsed
• 4 sprigs fresh mint

1. In a small saucepan, mix ½ cup of heavy cream and the water. Over medium heat, bring the mixture to a boil, then remove from the heat.

2. In the top of a double boiler, over medium-low heat, combine the sugar substitute, salt, and egg. Gradually whisk in the cream mixture and the vanilla. Cook for 5 minutes, stirring constantly, until the mixture coats the back of a spoon. Remove from the heat and whisk in the thickener. Refrigerate for 20 minutes.

3. Meanwhile, with an electric mixer on medium, beat the remaining ½ cup of heavy cream until soft peaks form. Stir ¼ of the whipped cream into the cooled pudding, then fold in the remaining whipped cream.

4. Assemble the parfaits in clear stemmed glasses—large wineglasses work well. Layer ¼ cup pudding and ¼ cup berries; repeat. Top each with a sprig of fresh mint and serve immediately.

PER SERVING

carbs: 12 grams; Net Carbs: 8 grams;
fiber: 4 grams; protein: 3.5 grams; fat: 23.5 grams; calories: 266

PHASES 2–4