1409 Chestnut Street, Atlantic, Iowa 50022
A Recipe From Barbara
Decadent Chocolate Brownie Parfaits
1 - 9 x9 inch pan of dark chocolate brownies
Mix the thawed raspberries with sugar and set aside.
Cut brownies into small cubes.
Divide half the brownie cubes among four clear parfait glasses. Top with white chocolate pudding, spoon in raspberry sauce and
Top with whipped cream
Drizzle chocolate syrup over each dessert; sprinkle with walnuts.
Makes 4 servings
Prep time 10 minutes
Cream together 3/4 cup sugar and butter. Add the milk and vanilla and mix. Sift together the flour, salt, baking powder, and 3
Makes 1 - 9 x 9 inch pan
White Chocolate Pudding
2-3/4 cups milk
Whisk the cornstarch in a small bowl with 1/4 cup milk until dissolved.
Scald the remaining milk in a saucepan over medium heat.
In another bowl, whisk together the egg, yolks and sugar. Add the cornstarch.
Slowly whisk in the scalded milk. Return to saucepan. Cook, stirring, until mixture thickens and begins to gently boil.
Remove from heat and quickly stir in the remaining ingredients. Strain immediately and divide evenly among four wine glasses or
Let stand about 10 minutes. Then cover with plastic wrap and chill.
Puddings are great as is, but could be garnished with sliced toasted almonds, whipped cream, or both. You could also center the
Pudding will keep up to 5 days in the fridge.
10 ounce package of frozen raspberries with syrup, thawed
In blender container or food processor bowl with metal blade, combine all sauce ingredients.Process until smooth; strain to remove seeds.