• 1 quantity Creme Anglaise
• 3-4 cups assorted summer fruit, sliced (suggest mangoes, kiwi fruit, strawberries, peaches)
• 2 tbsp toasted, flaked almonds.
• Creme Anglaise:
• 1 ½ cups low fat milk
• 1 vanilla bean or 1 tsp vanilla essence
• 3 large egg yolks
• 1 tbsp cornflour
• 1/3 cup Equal Spoon for Spoon
• 200g low fat ricotta

Warm milk and vanilla bean in a small saucepan until just boiling. Set aside for 5 minutes to infuse. Beat together egg yolks, Equal and cornflour until light and creamy. Remove vanilla bean from the milk and slowly pour over the egg yolk mixture, whisking all the time. Return to the saucepan and cook over a low heat and whisk constantly until the mixture thickens. Transfer mixture into a bowl, cover and chill. Whip ricotta and stir through crème anglaise before assembling the parfaits.

Place equal quantities of fruit on the bottom of 8 tall glasses or parfait dishes. Spoon crème anglaise and garnish with toasted almonds.