Rainbow Fruit Parfait with Lemon Pudding - Challenge Dairy
Fresh, seasonal fruit is key to making this easy, sweet dessert. Layered in a fluted glass with homemade lemon pudding, it’s a feast for the senses.
Ingredients
- 2 ¼ cups whole milk
- 1 cup granulated sugar
- ¼ cup cornstarch
- ⅛ teaspoon kosher salt
- 4 large egg yolks
- zest of 2 Sunkist lemons, finely grated
- ½ cup fresh squeezed Sunkist lemon juice
- 3 Tablespoons Challenge Unsalted Butter, cubed and softened
- 1 cup Naturipe blueberries
- 1 cup peeled and diced kiwi
- 1 cup diced peaches
- 1 cup mandarin oranges
- 1 cup sliced Naturipe strawberries
- ¼ cup unsweetened coconut flakes
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