Key Lime-Strawberry Parfaits

 

1 1/2

cups vanilla soymilk

1/2

cup sugar

1/4

cup cornstarch

1/4

cup bottled Key lime juice or lime juice

1/2

teaspoon finely grated lime peel

2

cups frozen (thawed) fat-free whipped topping

2

tablespoons graham cracker crumbs

1

teaspoon sugar

1

teaspoon butter or trans-fat-free margarine, melted

1 1/2

cups sliced fresh strawberries or Cascadian Farm® frozen organic strawberries, thawed and drained

Additional whipped topping, if desired

• 1 In 1-quart stainless steel or nonstick saucepan (do not use aluminum because the filling mixture will discolor), stir together soymilk, 1/2 cup sugar, the cornstarch, Key lime juice and lime peel with wire whisk until cornstarch is dissolved. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly.
• 2 Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes, stirring occasionally, or until cool.
• 3 Meanwhile, in small bowl, mix crumb mixture; set aside.
• 4 Gently fold 2 cups whipped topping into pudding mixture. Spoon 1/4 cup pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with 1/2 teaspoon crumb mixture. Arrange 2 tablespoons strawberries over crumb mixture. Repeat layers. Top each with dollop of additional whipped topping. Serve immediately.