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2 cups 2% milk
1/3 cup packed light brown sugar
1/4 cup cornstarch
1/4 tsp. salt
1/2 cup fat-free milk
1 tsp. vanilla extract
5 large amaretti cookies, crumbled
4 servings
Place the 2% milk in a medium saucepan.
Warm over medium heat just until small bubbles form around the edge.
Remove from the heat.
In a medium bowl, mix the brown sugar, cornstarch, and salt.
Gradually whisk in the fat free milk until smooth.
Whisk in the warm milk.
Pour into the saucepan and bring to a boil over medium heat, stirring constantly.
Cook, stirring, for 1 minute, or until thickened.
Remove from the heat and stir in the vanilla.
Spoon into 4 dessert dishes, cover, and refrigerate for 1 1/2 hours, or until cold.
To serve, sprinkle with the amaretti crumbs.
1/3 cup packed light brown sugar
1/4 cup cornstarch
1/4 tsp. salt
1/2 cup fat-free milk
1 tsp. vanilla extract
5 large amaretti cookies, crumbled
4 servings
Place the 2% milk in a medium saucepan.
Warm over medium heat just until small bubbles form around the edge.
Remove from the heat.
In a medium bowl, mix the brown sugar, cornstarch, and salt.
Gradually whisk in the fat free milk until smooth.
Whisk in the warm milk.
Pour into the saucepan and bring to a boil over medium heat, stirring constantly.
Cook, stirring, for 1 minute, or until thickened.
Remove from the heat and stir in the vanilla.
Spoon into 4 dessert dishes, cover, and refrigerate for 1 1/2 hours, or until cold.
To serve, sprinkle with the amaretti crumbs.